Pan-Fried Rocky Mountain Trout

Cold-water streams of the Mountain West made rainbow trout a classic of American camp and cabin cooking. Pan-fried in butter until the skin turns crisp, then finished with lemon and parsley, it stays delicate and bright.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 630 cal
• 12g protein
• 35g carbs
• 8g fat
• 1g fiber

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Ingredients

• 2 whole rainbow trout, cleanedSeafood
• 1/2 cup flour or cornmealPantry
• 4 tbsp butterDairy
• 1 lemonProduce
• 2 tbsp parsleyProduce
• to taste salt and pepperSpices
• 1/4 cup almonds optionalPantry

Instructions

1. 1Season and dredge trout.
2. 2Pan-fry in butter until crisp skin and just-cooked flesh.
3. 3Baste with lemon-butter and parsley (almonds if meunière-ish).
4. 4Streamside classic of the Rockies.