Put and Take Sverige
Pan-fried rainbow trout
Pan-fried rainbow trout with crisp skin is weekday luxury that takes twelve minutes. The secret is simple: dry fish, butter that is hot enough, and the skin side first. As long as you do not overcook the flesh, it stays juicy every time.
How you do it
- Pat the fillets really dry and salt the skin side. Dust the flesh side lightly in wheat flour if you want extra crust.
- Heat butter over medium heat until it has stopped bubbling.
- Lay the fillet in skin-side down and fry until the skin is crisp, about 3–4 minutes. Press lightly for the first seconds so the fillet lies flat.
- Turn and fry the flesh side briefly, until the meat has just gone opaque.
- Drizzle lemon and serve at once.
The key to juicy fish
Rainbow trout dries out quickly, so the usual mistake is frying too long. Most of the cooking happens on the skin side; the turn only needs a few seconds. When the flesh has gone from glossy to matt and comes away easily, it is done.
If you need to split the fish into fillets first, see how to fillet rainbow trout. If you would rather grill, see grilled rainbow trout, and more recipes sit under cook the catch.
FAQ
How do I get crisp skin?
Pat the fillet really dry, salt the skin, and fry skin-side first in butter that is hot enough. Press lightly on the fillet for the first seconds so it does not cup, and only turn when the skin is crisp.
How do I know when the fish is done?
When the flesh has gone from glossy to opaque and comes away easily. Rainbow trout dries out quickly, so fry the flesh side only briefly after the skin side is done.
Do I need to freeze the fish first?
No. Pan-frying cooks the fish through. Freezing is only required for cured and cold-smoked fish.