Sautéed Trout

Oxmoor House
2 servings


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2 (3/4-pound) dressed freshwater trout
1/2 cup all-purpose flour
3 tablespoons butter
Lemon slices (optional)


Rinse fish thoroughly in cold water; pat dry. Dredge fish in flour; shake off excess flour.

Sauté fish in 3 tablespoons butter in a large skillet over medium heat until golden brown, turning once. Drain fish well on paper towels, and transfer to a warm serving platter. Garnish with lemon slices, if desired.

Note: Sautéed Trout is delicious as a breakfast dish.

Created date

February 2010