How to fry whole trout in a frying pan. Fried trout - cooking methods

Not all housewives know exactly how to cook fish such as trout. Fried in a frying pan it turns out too greasy. But if you use a little olive oil and a flavorful sauce, this dish can serve as an ideal lunch.

Tasty and juicy fried with photo

Required ingredients:

• fresh or frozen champignons - 250 g;
• medium-sized rainbow trout - 4 pieces;
• olive oil - 65 ml;
• butter - 65 g;
• low-fat cream 10% (regular milk can be used) - 310 ml;
• ripe lemon - ½ fruit;
• parsley and dill - a bunch each;
• iodized salt - 1.5 dessert spoons;
• wheat flour - 3-4 large spoons;
• allspice red - optional.

Fish processing process

Before you start preparing the dish, you should purchase fresh or frozen trout. Fried in a frying pan, it turns out more juicy and tasty if it is first cut into small steaks. However, before this, the fish needs to be washed well, get rid of the insides, head, fins and tail. Next, the shredded product must be coated on all sides with red allspice, and then left aside for a couple of hours.

Mushroom processing process

To make (fried in a pan) more satisfying, it is recommended to add a special sauce to it. To do this, you need to purchase 250 g of champignons, wash them well, clean them of wormholes and chop them into thin slices.

Sauce making process

To create the dressing, you need to take a saucepan, put butter in it, melt it, and then add all the chopped mushrooms. They should be fried for about 7 minutes. After this, you need to add freshly squeezed lemon juice, iodized salt, wheat flour (1 large spoon), pepper and low-fat cream to the champignons. After mixing the ingredients together, bring them to a boil and then immediately remove from the stove.

Thermal treatment of fish

To get a tasty dish, it is very important to cook trout correctly. Fried in a frying pan it will be more juicy and aromatic than steamed or stewed. Thus, salted and peppered fish pieces should be rolled in wheat flour and then placed in a hot frying pan with a little olive oil. After the bottom part of the product is browned (8-10 minutes), it must be immediately turned over with a spatula to the other side. The readiness of the fish can be determined by its cut: if its cross-section is a uniform light pink color, then it can be safely placed on portioned plates.

How to serve correctly

Before presenting such a dinner to family members, you should warm it up slightly and then pour it over the previously cooked trout. with gravy must be served along with a hearty side dish. Crumpled potatoes, buckwheat porridge, pasta or boiled rice are ideal for this product. Also, do not forget about wheat bread and fresh herbs, which must be sprinkled throughout the dish.

Calories: Not specified
Cooking time: Not specified

When it comes to fish dishes, the first thing that comes to mind is, of course, fried fish. This is the simplest, but no less delicious dish that can be prepared in just half an hour. And if you have a choice, then opt for such a tasty and delicious fish as trout. Trout itself is such an exquisite fish that when preparing it, famous chefs recommend using as few spices and herbs as possible so as not to disturb its natural sweetish aroma and delicate delicate taste. Trout fried in a frying pan, a recipe with photos of its preparation you will see today - it’s not just tasty, it’s both healthy and beautiful.
Boiled vegetables, lettuce, steamed rice or are perfect as a side dish for fried trout.
But to cook trout, you first need to buy it. The supermarket sometimes has a huge selection of seafood. But in order not to make a mistake and purchase quality fish, you need to remember that a good trout has a shiny husk, an elastic carcass, and the eyes of such a fish are not cloudy. If you buy already cut steaks or fillets, then pay attention to the color of the meat. If you see white fatty layers in it, then it is a high-quality fish, grown in natural conditions.
And if the color of the meat is rich and uniform, then it’s clear that this is trout that is raised in artificial reservoirs. The fact is that such fish eat only dry food and have a pale color of meat, and to make it look marketable, they are soaked in food coloring. Of course, such fish are very different in taste from their relatives that grew up in the open sea and feed on plankton and shrimp.
It is best to fry trout in a small amount of vegetable oil so that it does not absorb excess fat. Before frying, we will marinate it in a mixture of soy sauce, lemon juice and mustard, this will give it some piquancy. Since we will use soy sauce, we will not salt the fish.

Ingredients:
- fresh frozen trout - 0.5 kg,
- lemon fruit - ½ piece,
- soy sauce - 5 tbsp. l.,
- French mustard beans - 1 tbsp.,
- sunflower oil - 2 tbsp.

How to cook with photos step by step

Peel the trout, remove small bones and rinse in cold running water. Then use a sharp knife to cut it into portioned steaks.

Prepare a marinade from soy sauce, French mustard and lemon juice.

Fry the fish for 3 minutes on each side over medium heat.

Garnish the trout and serve. As a light side dish you can prepare

Trout is very healthy for the body and tasty at the same time. Seafood does not often appear on the table of the average person on earth, but it contains many microelements that are necessary for humans. Fish should be eaten at least once a week.

Among the wide variety of fish species that the average person eats is trout. It can be steamed, boiled or fried. We present to your attention a recipe for trout cooked in a frying pan. This is a very simple way to enjoy a pleasant dinner or please unexpected guests. Let's look at this recipe step by step.

Trout fried in a frying pan

The required amount of fish, for example fillet, must be washed and dried with a paper towel. Then season the fillet with salt and pepper to taste. Sprinkle the juice of half a lemon over the prepared fish.

Let's leave the fillet in this simple marinade for a while. Heat the frying pan, add sunflower oil. Dip the trout fillet on both sides in flour to give it a crispy crust and place it in a frying pan. After the fish is fried, place it on a plate.

For beauty, add herbs and lemon slices. According to our recipe, trout pieces are served with boiled potatoes.

As for the amount of all other ingredients, for 1 kg of trout you need to take half a lemon, 2 tablespoons of flour, 2 tablespoons of sunflower oil, spices to taste.

Country-style trout

You will need: 2 small trout, 50 g butter, 2 lemons, a sprinkling of parsley, milk, salt, flour, vegetable oil.

Salt the trout outside and inside. Then dip the fish in milk and then roll in flour.

Heat a sufficient amount of vegetable oil in a frying pan. Place the fish. Fry the trout over medium heat on both sides until golden brown.

Melt the butter and add lemon juice to it. Drizzle butter sauce over fish.

Sprinkle trout with parsley and serve. Bon appetit!

Trout fried in sour cream sauce

You will need: 4-5 small trout carcasses, 1 glass of sour cream, 6 tbsp. vegetable oil, 3 tbsp. dill and dried/chopped fresh parsley, 2 tbsp. flour and ground crackers, salt.

How to fry trout with sour cream: cut off the heads of the fish, clean the carcasses, rinse thoroughly, rub with salt.

Mix the greens and stuff the bellies of the fish, roll in ground breadcrumbs or flour and fry in oil on both sides until lightly browned.

Pour sour cream into the pan, add salt, turn the heat to low and simmer the fish for 5-7 minutes. This trout is served hot with boiled potatoes.

Video recipes for cooking trout in a frying pan

Trout with zucchini:

Trout steak:

Red fish has always been especially valued, because its meat is healthy, nutritious and expensive, and it’s not for nothing that dishes made from it are considered real delicacies.

Often eating this fish, alas, is expensive, but occasionally it is very possible to cook it; it is for such rare cases that we have prepared recipes for how to fry trout in a frying pan. In itself, the product from the depths of the sea and river is exquisite and tasty, but you can enhance the impression if you cook the fish with vegetables, spices or sauce.

It doesn’t take much for fried trout to amaze you with its aroma and taste, but a couple of proven recipes won’t hurt. With them, your cooking will become easier, but the most important thing is that on the festive table such a dish cannot be called anything other than “royal”.

How to deliciously fry trout in a frying pan: recipe with rosemary

Ingredients

• Rainbow trout steaks - 4 pcs., no more than one and a half to two centimeters thick + -
• Salt - 1 tsp. + —
• Sugar - 2 pinches + -
• Vegetable oil (odorless) - 1 tsp. + —
• Lemon - 4 slices + —
• Rosemary - 1 sprig + —
• Black pepper (ground) - 1/2 tsp. + —
• Thyme - 1 sprig + —

How to fry rainbow trout in a frying pan

You can use fresh or frozen trout steaks in this recipe. However, if the fish is frozen, it is advisable to defrost it naturally, i.e. at room temperature.

Defrosting in the microwave or any other quick method will harm the texture as well as the taste of the fish. Otherwise, it is simply impossible to spoil its amazing taste. Success is guaranteed even for novice housewives.

1. We clean the fish from scales, remove the insides, then rinse it in cool water and dry it with paper towels.
2. We cut the carcass into small portions (steaks).

1. In a separate bowl, mix sugar, black pepper, and salt.
2. Pour vegetable oil into the bottom of a non-stick frying pan (it is advisable to use just such a pan so that the tender trout does not burn over the fire), but in very small quantities.
3. Turn on the stove, turn the heat to medium, throw sprigs of rosemary and thyme into a slightly heated frying pan, hold them for 1 minute, then place the steaks in the container.
4. Sprinkle the fish with ½ of the mixture of pepper, salt and sugar.
5. Fry the trout on one side for 3-4 minutes (during this time a beautiful golden brown crust should appear). If it doesn’t appear within 3-4 minutes, then keep the pieces on the fire for a few more minutes.
6. Next, turn the fish over to the other side (along with rosemary and thyme), sprinkle it with the remaining half of the pepper mixture and fry for another 2-3 minutes.

Then cover the pan with a lid, reduce the heat and cook the dish for 3-4 minutes. Before turning off the stove, make sure the fish is completely cooked. To do this, pierce the pieces with a fork, toothpick or any other sharp object.

The most important thing in cooking trout is not to overcook it. Therefore, be sure to monitor its readiness: as soon as all signs indicate that it is not raw, remove it from the heat and enjoy the delicate juicy taste of the spicy fish.

You can serve trout steaks with a slice of lemon (you can sprinkle it on the fish, if desired), fresh cucumbers, tomatoes, herbs, etc. As a side dish, boiled asparagus, boiled rice or French fries are served with fried trout. But even without a side dish, steaks with a golden brown crust will be very appetizing!

Trout steaks fried in shrimp sauce and white wine

The recipe for fried trout in a frying pan, which we will now consider, is truly unusual, but this does not prevent it from remaining simple and winning the hearts of gourmets. Trout in white wine and shrimp sauce is a tender and very tasty dish. For festive feasts, such a treat is the best option.

Ingredients for the dish

• Trout fillet – 450 g;
• Vegetable oil – for frying (in small quantities);
• Lemon – ½ piece;
• Salt - to taste;
• White wine – 0.25 tbsp;
• Ground black pepper - to taste.

• Butter – 25 g;
• Shrimp – 150 g;
• Flour – 1 tbsp.

How to fry trout in a frying pan

1. We wash the fish pieces, add salt and pepper, and sprinkle with lemon juice (freshly squeezed). Leave the fish for 20-30 minutes.
2. Pour vegetable oil into a frying pan, heat it, fry the steaks on both sides for 3-4 minutes until golden brown.
3. Reduce heat, add white wine to the pan, and simmer the trout under a closed lid for 15-20 minutes.

1. Boil the shrimp in a small amount of water (it needs to be slightly salted first), peel them, and put them in a blender.
2. Add 4 tbsp to seafood. broth and turn everything into cream.
3. In a clean frying pan, fry the flour, then add the butter, mix everything thoroughly.
4. Finally, add the cream of broth and shrimp.
5. Let the sauce simmer for 3-5 minutes over the fire, then pour it over the fried trout and serve it to the table.

How to cook trout in a frying pan

There is nothing complicated about frying tender fillets of sea or river trout, but knowing how to properly prepare and fry the fish is a must. After all, some nuances, even the most insignificant ones, can spoil the taste and quality of the dish.

To prevent this from happening, before cooking, familiarize yourself with the specifics of preparing, and most importantly, frying the fish.

• Fresh trout always has a pleasant aroma, but if you don’t like the smell, soak the fish in fresh lemon juice before frying.
• If you add salt and spices to lemon juice, and then soak the trout in this brine for 15-20 minutes, then not only will the original fishy smell go away, but also a new aroma will appear - spicy, fragrant, with the taste of your favorite spices.
• You can use more than just lemon juice to soak fish. Fresh juice from pineapple, lime, orange, etc. will also work. The main thing is that the fruit has sourness, since it is this that perfectly helps soften the fish meat.

• If you have gone too far with salt, then serve the fish dish along with sour cream. It will dull the pronounced salty taste.
• How long does it take to fry trout? You can find the answer to this question in the recipe that you will use when preparing it.

• For example, a fillet 2 cm thick should be fried for no longer than 10 minutes on both sides. But if the fish still turns out to be a little dry, serve it with sauce; it will moisten the trout and make it juicier.

As you can see, frying trout in a frying pan is very simple. If you strictly adhere to the recipe and always take into account the peculiarities of preparing the fish, then the dish will be a success every time, and your guests will begin to lick their fingers after each piece they eat.

Surprise your guests only with exquisite dishes - and then the title of “best cook” will be assigned to you forever.