Pan‑fried Trout

Ingredients

• 4 trout (pre‑cooked, about 250 g each)
• Salt
• Pepper (freshly ground)
• 0.5 lemon (juice)
• flour (for coating)
• 3 Tbsp plant oil
• 2 tbsp butter
• lemon wedges
• parsley

Instructions

1. 1.

   Wash the trout under running water inside and out, then pat dry with paper towels. Season both sides with salt and pepper, drizzle with lemon juice. Dredge in flour on a plate or dish, tapping off excess.

2. 2.

   Heat oil and butter in a hot pan and add the trout. Cook over medium heat for about 6–8 minutes until golden brown. Occasionally spoon fat over the fish. Flip the trout (using a spatula) and cook the other side for another 6–8 minutes until browned. To test doneness, pull on the back fin; if it comes away easily the fish is cooked.

3. 3.

   Remove the pan‑fried trout from the skillet, let drain briefly on paper towels, and arrange on plates or platters.

4. 4.

   Garnish with lemon wedges and parsley as desired.