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Pan fried trout

Time 15 minutes
Yields Serves 2
Pan fried trout
(Bob Chamberlin / Los Angeles Times)
1

In a cast-iron skillet, render the bacon over a low and sweet fire. Remove and drain the bacon, leaving the fat in the pan.

2

Season the trout with salt and pepper, and flour the trout lightly. Add the trout to the skillet and fry in the bacon fat until crisp and golden-brown, 3 to 4 minutes. When the fish is nearly cooked, add the butter to brown and squeeze the juice of the lemon into the skillet.

3

Remove the trout from the pan and spoon some of the brown butter over the fish. Serve the trout with the reserved slices of bacon.

Adapted from a recipe by Michael Cimarusti.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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