Fresh trout fried in a cast-iron skillet is a simple and traditional shore lunch. The same recipe works with boneless fillets or smaller trout cooked in the round (completely whole). Trout cooked whole stays moist and flavourful, while the seasoned flour creates a crisp, golden exterior.

Cooking trout in a combination of oil and butter provides the best of both worlds. The oil handles higher frying temperatures, while the butter adds richness and helps the seasoned coating brown. Lemon, dill, paprika, garlic, and thyme complement the mild flavour of trout without overpowering it.

Ingredients:

• 4 boneless trout fillets, skin off, or 4 small whole trout, gutted and gilled
• ½ cup all-purpose flour
• 2 tsp smoked paprika
• 1½ tsp sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• ½ tsp dried thyme
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper
• ⅓ cup canola or vegetable oil, plus more if needed
• 3 tbsp butter
• Lemon wedges, for serving
• Chopped fresh parsley or dill, for garnish

Directions:

1. If using whole trout, remove the entrails and gills, then rinse the body cavity under cold water. Pat the fish completely dry inside and out with a paper towel. Make two or three shallow diagonal cuts through the skin on each side of the fish to promote even cooking. If using boneless fillets, check for any remaining bones, then pat the fillets dry.
2. Combine the all-purpose flour, smoked paprika, sea salt, garlic powder, onion powder, dill, thyme, black pepper, and cayenne pepper in a shallow dish. Stir until the spices are evenly distributed through the flour.
3. Dredge each trout fillet in the seasoned flour, turning to coat both sides. For whole trout, lightly coat the body cavity before dredging the outside. Shake off any excess flour and place the coated fish on a plate.
4. Add canola or vegetable oil in a large cast-iron skillet. The oil should cover the bottom of the pan to a depth of approximately ⅛ inch. Heat over medium to medium-high heat until the oil is hot and simmering.
5. Add the butter to the hot oil. When the butter has melted and begins to foam, carefully place the trout in the skillet. Do not overcrowd the pan. Cook in batches if necessary.
6. Cook boneless trout fillets for 3 to 4 minutes on the first side, depending on thickness. Turn carefully and cook for another 2 to 4 minutes. The coating should be crisp and golden, and the flesh should flake easily with a fork.
7. Cook whole trout for approximately 4 to 6 minutes per side. Turn each fish carefully with a wide spatula to keep the seasoned coating intact. The fish is ready when the skin is crisp, the flesh is opaque, and it separates easily from the backbone.
8. Transfer the fried trout to a wire rack or a plate lined with a paper towel. Allow it to rest for 2 minutes before serving.
9. Garnish with fresh parsley or dill and serve hot with lemon wedges.

Tips

Fried trout is excellent with fried potatoes, coleslaw, baked beans, or a fresh garden salad. When serving trout in the round, lift the top fillet away from the backbone, remove the skeleton in one piece, and enjoy the second fillet underneath.

The skin on trout is edible, and when cooked crisp, it is very appealing. However, many stocked trout in Alberta are accused of tasting muddy, and removing the skin can also reduce unwanted flavours.