Pan-Fried Sea Trout

Name: Pan-Fried Sea Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1/2-pound) dressed sea trout; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup cornmeal; 1/2 cup butter or margarine; 1/2 cup vegetable oil; Lemon slices; Remoulade Sauce

Eats Now Editorial Team · 646 kcal · Seafood

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Pan-Fried Sea Trout – a delicious recipe with trout, salt, pepper, all-purpose, eggs, cornmeal. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 (1/2-pound) dressed sea trout
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 cup cornmeal
1/2 cup butter or margarine
1/2 cup vegetable oil
Lemon slices
Remoulade Sauce

1
Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Roll fish in flour; dip in egg, and dredge in cornmeal.
2
Heat butter and oil in a large skillet over medium-high heat. Add fish, and cook until golden brown, turning once. (Fish is done when it flakes easily when tested with a fork.) Drain well on paper towels. Transfer fish to a serving platter, and garnish with lemon slices. Serve with Remoulade Sauce.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (1/2-pound) dressed sea trout, 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup all-purpose flour, and more.

Yes, Pan-Fried Sea Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
646 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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