Search thousands of recipes reviewed by home cooks like you.

Lemon Trout

Lemon Trout

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
fallon425

fallon425

This delicious lemon trout is lightly battered and pan-seared, blending seasonings from lemon pepper to cayenne pepper to create a burst of flavor!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 979 kcal
  • 49%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 103.1g
  • 33%
  • Protein:
  • 48.6 g
  • 97%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 3401 mg
  • 136%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
  2. Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
  3. Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ScottFamily
28

ScottFamily

1/19/2010

I'm giving this four stars since (like other reviewers mentioned) the proportion of ingredients seems really off. After reading the other reviews, I made some adjustments and then it was a 5 star dinner for us. My husband loved it so much that he was already asking when we could have it again before he even finished the meal. Even my 2 and 4 year olds loved it. I used only 1/2 cup flour. I used half of the amount called for of each of the spices. I juiced two lemons for the "marinade" and grated the zest from one of the lemons for the spice mix and one for the juice mixture. This was the perfect amount for five smallish trout fillets. They fried up nicely and the flavor was excellent. The only change I would make next time is to use slightly less salt, it wasn't necessary on top of the nice lemon flavor and other spices. I did saute the leftover lemon juice with some butter to drizzle over rice, which was a nice touch. All in all a great meal and we will definitely have it again soon!

Barb A.
24

Barb A.

11/26/2007

It is an easy recipe. I find trout needs some zing, so halved the flour and used the indicated amount for all the other ingredients added to the flour- the result was very good. The recipe makes loads of the flour mixture - lots to store and use another time.

Oh Mama
16

Oh Mama

6/14/2010

5* with the following minor changes, after reading reviews & making this recipe twice: Rinse & pat fish dry so coating will stick. Only need 1/2 tablespoon canola oil & 1/2 tablespoon butter, for frying (or it's too greasy). For 2½ lbs. of trout fillets, reduce flour to 1 cup but keep other spice quantities the same & add 1 pinch of garlic powder to flour mixture. Omit lemon zest & just soak in lemon juice longer (max. 1/2 hour in fridge). Still makes twice as much flour mixture so I put 1/2 in a shallow casserole dish for dredging & store the other 1/2 in a plastic bag, for future use. Served with buttery, parsley baby new potatoes.

Similar recipes

ADVERTISEMENT