Pan-Fried Speckled Trout with Brown Butter
| Pan-Fried Speckled Trout with Brown Butter | Print |
Recipe By: Alice Morrow
Pan-Fried Speckled Trout with Brown Butter
Ingredients
- 4 (8-10 oz.) fresh speckled trout fillets
- Sea salt, black/red pepper, garlic powder
- 1 c. buttermilk or whole milk
- 1 c. flour
- Olive oil
- 6 T. butter, softened
- 3 T. fresh lemon juice
- Zest of one lemon
- Minced parsley, garnish
- Paprika
Instructions
- Dry fish well and season with salt, peppers and garlic powder.
- Place milk in shallow bowl and flour in another bowl (you can add a little seasoning to the flour if you desire.)
- Dredge fish in milk and then in flour.
- Place olive oil in bottom of large, heavy-bottom skillet over medium heat (just enough to cover the bottom of pan.)
- When oil is hot, add fish.
- Cook on both sides until golden brown and cooked through, about 4-6 minutes per side.
- Remove from fish from skillet and place on plate and keep warm.
- Add butter to the same skillet and cook over medium heat, stirring constantly, until nut-brown.
- Remove from heat and carefully stir in lemon juice and zest.
- Place fish on serving plates and top with browned butter and parsley.
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