Pan-Fried Trout (Easy) - Recipes - Home Cooks Classroom (2024)

FAQs

What do you soak trout in before cooking? ›

I use a simple brine recipe of 2 cups water, 1 Tablespoon Kosher salt (coarse grain) and 1 Tablespoon brown sugar. You can add in aromatics or flavor in the form of fresh herbs (dill is a favorite) or fresh garlic and onions. Place the trout in the brine and set it in the refrigerator.

Heat grape seed oil in a non-stick pan over medium heat. Once the oil is hot add in the trout filet skin side down and cook until the skin is golden brown and crispy. Flip and finish in a 350F oven for one minute. Remove the fish from pan and season lightly with salt.

These days, a good rule of thumb is that if your snapper, bass, trout, or salmon is plated that way, the flavorful skin is intended to be eaten. Today, some avant garde menus include baked or crispy fried salmon skin as a standalone or use it in handrolls (as served at Nick Bognar's indo, aming other places).

Finely chop the chilli and coriander stalks, reserving the coriander leaves. Place everything into a small bowl, then add the soy sauce and mirin and mix well. Pour the sauce over the trout fillets, then pop in the oven and bake for 10 to 12 minutes, until the fish is just cooked through and the flesh is flaking.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste. Cooking the fish using a cooking method that will not allow the fishy flavor to become pronounced, such as grilling, baking, or steaming can help as well.

As the pieces of fish sit in the marinade, the citric acid from the juice slowly causes the flesh's proteins to denature, in very much the same way that heating will. The result is raw fish with the opaque appearance and firmed texture of cooked fish.

When cooking thinner fish like sea bass or bream, I always use the 70:30 ratio – which involves cooking the fish through, skin-side down until 70% of the fillet is cooked. Then flip, add butter and lemon juice and cook for the remainder on the flesh side.

Trout and summer savory form an ideal marriage. Both are mild-mannered, so they blend beautifully, neither upstaging the other. Serve the dish with equally mellow vegetables, such as buttered green beans and grilled or roasted potatoes.

Can you overcook trout? ›

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Split shotting 1-2 small weights about a foot above a small Aberdeen hook rigged with live bait is a great way to fish trout in current. Cast your rig out and slowly bring it back with the current while hopping your bait along the bottom.

Calculate the proportions for your brine on the basis of 100 ml salt to 1 liter of water. Place each piece of fish, weighing 150–180g, in this 10% brine for 15 to 20 minutes before frying. A whole side of fish can soak in the brine for an hour. One extra trick is to replace a small amount of the salt with sugar.

Rinse the trout thoroughly (inside and out) and prepare to cook as you wish. NOTE: If you like to eat the fish skin, make sure you remove all the fish scales before cooking. With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides with a sharp knife.

(This is optional: if you do, you'll be missing out on some secret stashes of meat later on.) Clean the fish thoroughly inside and out with fresh water to wash off any blood or other guts, then dry it well with a clean towel. At this point, the fish is ready to cook.