My husband recently caught some beautiful trout (rainbow and cutthroat) at the Strawberry Reservoir...
(am I not supposed to expose the secret fishing honey hole? poor etiquette, Annie. And that's why I'm not a fisherman.)
Borrowed from my favorite food-network chef, Anne Burrell
Pan Fried Trout
- 1 1/2 cups bread crumbs
- 1 clove garlic smashed
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano leaves
- Pinch crushed red pepper flakes
- 1 lemons, juiced and zested
- Kosher salt
- 1/4 cup dijon mustard
- 2 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
- extra virgin olive oil
Heat a few tablespoons of olive oil in a large frying pan over medium high heat.
Combine bread crumbs, garlic, parsley, oregano, red pepper flakes, lemon zest, and salt (about 1 tablespoon, to taste) and spread out on a flat baking dish or rimmed cookie sheet.
Combine juice of lemon and mustard in a dish.
Pat trout fillets dry with paper towels, and brush flesh with the mustard and lemon juice mixture.
Press the coated side down into the bread crumb mixture.
Place trout skin-side down in the heated pan and allow skin to cook about 5 minutes; you want the skin to crisp up.
Flip and cook until tender and opaque, about 2-3 more minutes; the bread-crumb crust should be a dark golden brown.
And there you have it! Delicious, healthy, simple!
Enjoy!
