Trout fried in a frying pan. Fried trout in a frying pan recipe with photos

Calories: Not specified

Cooking time:
Not specified
When it comes to fish dishes, the first thing that comes to mind is, of course, fried fish. This is the simplest, but no less delicious dish that can be prepared in just half an hour. And if you really have a choice, then opt for such a tasty and delicious fish as trout. Trout itself is such an exquisite fish that when preparing it, famous chefs recommend using as few spices and herbs as possible so as not to disturb its natural sweetish aroma and delicate delicate taste. Trout fried in a frying pan, a recipe with photos of its preparation you will see today - it’s not just tasty, it’s both healthy and beautiful. Boiled vegetables, lettuce, steamed rice or are perfect as a side dish for fried trout. But to cook trout, you first need to buy it. The supermarket sometimes has a huge selection of seafood. But in order not to make a mistake and purchase quality fish, you need to remember that a good trout has a shiny husk, an elastic carcass, and the eyes of such a fish are not cloudy. If you buy already cut steaks or fillets, then pay attention to the color of the meat. If you see white fatty layers in it, then it is a high-quality fish, grown in natural conditions. And if the color of the meat is rich and uniform, then it’s clear that this is trout that is raised in artificial reservoirs. The fact is that such fish eat only dry food and have a pale color of meat, and to make it look marketable, they are soaked in food coloring. Of course, such fish are very different in taste from their relatives that grew up in the open sea and feed on plankton and shrimp. It is best to fry trout in a small amount of vegetable oil so that it does not absorb excess fat. Before frying, we will marinate it in a mixture of soy sauce, lemon juice and mustard, this will give it some piquancy. Since we will use soy sauce, we will not salt the fish.

Ingredients: - fresh frozen trout - 0.5 kg, - lemon fruit - ½ piece, - soy sauce - 5 tbsp. l., - French mustard beans - 1 tbsp., - sunflower oil - 2 tbsp.

How to cook with photos step by step

Peel the trout, remove small bones and rinse in cold running water. Then use a sharp knife to cut it into portioned steaks.

Prepare a marinade from soy sauce, French mustard and lemon juice.

Fry the fish for 3 minutes on each side over medium heat.

Garnish the trout and serve. As a light side dish you can prepare

Not all housewives know exactly how to cook fish such as trout. Fried in a frying pan it turns out too greasy. But if you use a little olive oil and a flavorful sauce, this dish can serve as an ideal lunch.

Tasty and juicy fried with photo

Required ingredients:

fresh or frozen champignons - 250 g;
medium-sized rainbow trout - 4 pieces;
olive oil - 65 ml;
butter - 65 g;
low-fat cream 10% (regular milk can be used) - 310 ml;
ripe lemon - ½ fruit;
parsley and dill - a bunch each;
iodized salt - 1.5 dessert spoons;
wheat flour - 3-4 large spoons;
allspice red pepper - optional.

Fish processing process

Before you start preparing the dish, you should purchase fresh or frozen trout. Fried in a frying pan, it turns out more juicy and tasty if it is first cut into small steaks. However, before this, the fish needs to be washed well, get rid of the insides, head, fins and tail. Next, the shredded product must be coated on all sides with red allspice, and then left aside for a couple of hours.

Mushroom processing process

To make (fried in a pan) more satisfying, it is recommended to add a special sauce to it. To do this, you need to purchase 250 g of champignons, wash them well, clean them of wormholes and chop them into thin slices.

Sauce making process

To create the dressing, you need to take a saucepan, put butter in it, melt it, and then add all the chopped mushrooms. They should be fried for about 7 minutes. After this, you need to add freshly squeezed lemon juice, iodized salt, wheat flour (1 large spoon), pepper and low-fat cream to the champignons. After mixing the ingredients together, bring them to a boil and then immediately remove from the stove.

Thermal treatment of fish

To get a tasty dish, it is very important to cook trout correctly. Fried in a frying pan it will be more juicy and aromatic than steamed or stewed. Thus, salted and peppered fish pieces should be rolled in wheat flour and then placed in a hot frying pan with a little olive oil. After the bottom of the product is browned (8-10 minutes), it must be immediately turned over to the other side with a spatula. The readiness of the fish can be determined by its cut: if its cross-section is a uniform light pink color, then it can be safely placed on portioned plates.

How to serve correctly

Before presenting such a dinner to family members, you should warm it up slightly and then pour it over the previously cooked trout. with gravy must be served along with a hearty side dish. Crumpled potatoes, buckwheat porridge, pasta or boiled rice are ideal for this product. Also, do not forget about wheat bread and fresh herbs, which must be sprinkled throughout the dish.

This noble fish belongs to the salmon family. The color of the trout depends on the water in which this “queen of the deep” lives. Also, its color is directly related to the time of year. The color ranges from transparent to dark (almost black). But rainbow trout are distinguished by a bright stripe that runs along the center line of the barrel. The meat of this fish (take river trout, for example) can be of different shades. From pale pink to red.

Calorie content of rainbow trout: 141 kcal per 100 g of fish. There are 19.94 g of protein in this meat, 6.18 g of fat, and practically no carbohydrates.

vitamins A, B, C, D, E, PP, K;
potassium, zinc, phosphorus, magnesium, iron and other elements;
unsaturated and saturated fatty acids, etc.

Thanks to such a rich composition, this fish is indescribably healthy. For example, it is “prescribed” to strengthen blood vessels and the nervous system. Trout is also indispensable for teenagers who have learning difficulties. It helps “gnaw the granite of science.” This is such a useful product.

If there are trout in your area, you are in luck. All you have to do is go fishing, and fresh trout is guaranteed. If you choose chilled fish, remember that it should look like it’s alive. That is, the gills should be clean, bright red, and the eyes should be transparent. The trout carcass should be elastic.

Please note: if the fish fillet is shiny, it means it is stuffed with chemicals. Such products are used to increase the weight of the fish. And also to preserve the presentation of the product.

The first step is to remove the scales. To do this, wrap a napkin around the tail of the fish and, holding it, remove the scales. This can be done with the blunt side of a kitchen knife blade or a stiff wire brush.

Then we carefully rip open the abdomen with scissors. Remove the insides and film. Then wash the fish under running water. We cut off the gills (of course, you can pull them out with your hands, but you will get scratched).

Next, if you need fillet, carefully remove the head and backbone. Remember that the large bones should come away with the spine. And we either cook the fillet whole (if the fish are small) or cut it into portions.

Fry the rainbow trout meat in portions over medium heat for about 3 minutes on each side. If the fish is cooked whole, the total heat treatment time is approximately a third of an hour.

And now, my dear gourmets, enjoy the recipes prepared especially for you. For starters, watch the video recipe for frying trout with vegetables, and there are a few more below??

We will cook the whole fish. Add some salt to the trout and stuff it with chopped herbs. Then roll the fish in breadcrumbs and flour. Pour oil into a heated frying pan and heat it up. Then place the fish in a bowl and fry for 4 minutes on each side. The frying pan must be open.

Next, reduce the flame to low and pour sour cream over the trout. Add a piece of butter. This will add creaminess to the dish, then cover the bowl with a lid. If you want more gravy, add a little water. Simmer the delicacy for about 5 minutes. Serve the finished fish with boiled potatoes, fresh vegetables or other side dishes.

By the way, if you like to experiment, you can stuff the fish with tarragon or mint and grate with turmeric. Instead of sour cream, use garlic sauce or white wine. Then be sure to report the results of your experiments in the comments. I can't wait to hear your opinion about this delicacy.

trout;
By? tsp sea salt + coriander peas + multi-colored pepper;
a pinch of aromatic herbs.

Cut the fillet into pieces about 150 g. If you are cooking only for yourself, 1 piece is enough, for two – 2 pieces, etc. Place these pieces skin side down, and lightly dry the meat itself with a paper towel.

Grind salt, coriander, pepper and herbs in a mortar. But don't try to use all of this mixture. Focus on your taste and the number of servings of fish. So, sprinkle the fillets with spices and rub them in well. And then turn the fish pieces over with the skin side up and place them in a bowl. Place the container with meat in the refrigerator for a quarter of an hour.

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Heat the grill pan. To prevent the fish from sticking to the bottom, I advise you to lubricate the surface of the vessel with a small amount of oil. Lay out the pieces so that they are skin side down first. Fry one side for 2-3 minutes, and then the other for the same amount.

Place the finished trout on a flat plate and garnish with freshly picked herbs from the garden and lemon slices. A glass of white wine and pleasant company would be a great addition to this dish??

600 g trout fillet;
large onion;
bell pepper (it is better to choose green);
50 grams butter;
100 ml cream;
half a lemon;
vegetable oil;
freshly ground black pepper + salt.

First we will prepare the sauce. Chop the onion into half rings. Cut the peeled pepper into strips. Pour a little vegetable oil into the frying pan, then add butter and fry the onion in this mixture (the flame of the fire should be small). Then place the bell pepper in the same vessel and fry for another 3-5 minutes. Then mix the stewed vegetables with cream and cook for about 5 more minutes. Remove the pan from the heat - the creamy sauce is ready.

Cut the trout fillet into pieces 5 or 6 cm thick. Rub each of them with a mixture of pepper and salt and sprinkle with lemon juice. Heat a clean frying pan and pour some oil into it. Place the pieces and fry until done.

Then place the meat on a greased baking dish. Choose a container with medium-high sides. Because then we cover each piece with creamy sauce. After this, cover the pan with foil and place in the oven for 5 minutes. It should be heated to 200 degrees. Then remove the foil and cook for about 2 more minutes. The food is ready. Would you rather put it on a plate and take a sample??

half a kilo of trout steak;
150 g shrimp;
1 tbsp. flour;
2 tbsp. vegetable oil;
? glasses of white wine;
juice from? lemon;
50 g butter;
pepper + salt.

Season each trout steak with salt, pepper and lemon juice. Leave for 5-10 minutes. Then fry the fish in a frying pan with hot vegetable oil until a tender crust appears. Next, pour in the wine, cover the vessel with a lid and, reducing the heat to low, simmer for about a quarter of an hour.

Now let's start preparing the shrimp sauce. Cook the shrimp and peel it. Then put them in a blender bowl, pour 4 tbsp into it. shrimp broth and chop. In a clean frying pan, fry the flour for a minute, add the butter and shrimp mixture. Simmer all this over low heat for about 5 minutes, stirring constantly.

Place the trout on a plate and pour shrimp sauce over it. Consolidation! Well, you won’t even be able to tear your ears away from such food.

This dish is very easy to prepare. For a kilo of trout, take an onion, breadcrumbs, mayonnaise, frying oil and salt + pepper.

Salt and pepper the fish cut into portions and cover generously with mayonnaise. Leave the trout for half an hour: let it marinate. During this time, cut the peeled onion into half rings and fry until golden brown. Place the onion on a plate.

Roll the marinated fish in breadcrumbs and fry in a frying pan with hot oil. Place the finished fish on a plate and cover with fried onions. Yummy!

If you suddenly over-salt your trout, don't panic. Sour cream will help tone down the salt. Serve fried fish with sour cream and everything will be fine.
Instead of lemon juice, you can use pineapple or orange juice when marinating trout. It will help make the fish tender and flavorful.
Store the finished trout in the refrigerator for no more than a day. I’ll just tell you a secret that this fish has a strange property - it “evaporates.” You put it in the refrigerator, and after a while you look, but it’s not there. Just some kind of horror... Are you also familiar with this situation? I think yes??

What do you like to cook with trout in a frying pan? Feel free to share interesting recipes?? And don’t forget to subscribe to updates: you will learn a lot of useful things. And I take my leave and say goodbye until the next meeting.

It's hard to find a person who doesn't like trout. This fish is one of the most delicious and healthy. In order to make an appetizing dish out of it, you don’t need any special tricks. It is not too dry, and if you know how to cook trout deliciously in the oven or in a frying pan, it will remain tender and juicy. At the same time, trout dishes look very presentable, most of them are suitable for a festive table. However, the ease of preparing trout allows you to make dishes from it even for a family dinner.

The recipes we have collected will help you out in a variety of situations. Using them, you can quickly prepare food for your family, even if you came home late from work, and holiday dishes for a spontaneous holiday feast.

Culinary secrets

Before you start choosing a suitable recipe, we suggest you familiarize yourself with several secrets, knowledge of which will allow you to cook trout in the oven or in a frying pan especially tasty.

If the meat or fish has not been frozen, it is always easier to maintain its juiciness. However, experienced chefs can make an equally juicy dish from frozen foods. The secret is in proper defrosting. If you let the trout thaw in the refrigerator, you'll have no problem keeping it juicy.
Trout cooks very quickly. Do not exceed the cooking time if you do not want to dry it out. Trout is usually baked in the oven for 30 to 40 minutes, and fried in a frying pan even faster.
Foil or a cooking bag helps preserve the juiciness of trout when baking, and batter when frying. A fairly rich sauce made from sour cream, cream or mayonnaise can also cope with this task. If you cook trout in dough, it will also remain tender and juicy.
To give trout a seductive aroma and improve its already excellent taste, the fish is marinated. For marinade, aromatic herbs, lemon juice, white and black pepper are most often used. There are recipes that call for the inclusion of honey or mustard in the marinade. In this case, the dish can be given a particularly piquant taste.

Now you know how to cook trout juicy and flavorful. We bring to your attention recipes for preparing baked trout whole, in the form of steaks or fillets. The last two recipes will help you cook trout deliciously in a frying pan. One of them is a treasure of Armenian cuisine; lake trout is usually prepared using it. So choose a recipe, get creative and enjoy the unique taste of trout.

Trout baked with a crispy crust

What do you need:

river trout carcasses – 1 kg;
fresh basil – 100 g;
lemon – 2 pcs.;
garlic – 7-8 cloves;
egg yolk – 2 pcs.;
sour cream – 100 ml;
potato chips – 100 g;
salt, spices - to taste;
greens - to taste.

How to cook:

Clean, gut, wash and dry trout carcasses. Rub them inside and out with salt and spices. Squeeze the juice from one lemon and sprinkle it over the carcasses. Leave to marinate for a quarter of an hour.
Finely chop the basil.
Grate the zest from one lemon (the one from which the juice was squeezed).
Crush the chips in a mortar into fine crumbs. Leave a few for decoration.
Chop the garlic very finely with a knife.
Mix garlic, chips crumbs with herbs and zest.
Beat the yolks with sour cream. Add to the spice mixture and stir.
Place the fish in a mold and cover each with a thick sauce.
Place in an oven preheated to 180-200 degrees for half an hour. At first it is better to bake under foil, then without it.

Before serving, garnish with sprigs of herbs, remaining chips and fresh lemon wedges.

Whole baked river trout

What do you need:

river trout – 1kg;
oranges – 0.3 kg;
soy sauce – 40 ml;
honey – 1 tsp;
Russian mustard - 1 tbsp. l.;
dried saffron – 1 tsp;
ground black pepper - to taste;
mayonnaise – 100 ml;
vegetable oil – 10-20 ml.

How to cook:

Season the prepared river trout carcasses with salt and pepper.
Mix mustard, mayonnaise, honey and soy sauce. Coat the trout carcasses with the resulting mixture.
Grease a sheet of foil and place it on a baking sheet.
Cut the oranges into circles, remove the seeds from them. Place orange slices on foil. Place trout carcasses on them.
Sprinkle the fish with saffron and pepper. Cover with a second sheet of foil and place in the oven. Bake for 30 minutes, including the last 10-15 minutes without foil. The temperature in the oven at this time should remain around 180 degrees.

Trout made according to this recipe has a spicy, sweetish taste, typical of Asian dishes. Therefore, it is best to prepare rice as a side dish.

Monastery-style trout

What do you need:

rainbow trout (steaks) – 0.5 kg;
potatoes – 1 kg;
flour – 1 tbsp. l.;
vegetable oil – 140 ml;
butter – 50 g;
cheese – 50 g;
sour cream – 0.5 l;
onions – 100 g;
tarragon – 5-10 g;
fresh mushrooms – 0.25 kg;
salt, spices - to taste.

How to cook:

Wash the steaks, dry with napkins, rub with salt and spices.
Cut the potatoes into bars, as for French fries, fry in vegetable oil, add salt and pepper.
Fry the flour in butter, add sour cream, bring to a boil. Whisk the sauce until smooth.
Cut the mushrooms into small cubes.
Grease the mold and place the trout in it. Place mushrooms on it. Top with a mound of potatoes.
Pour in the sauce.
Bake at 180 degrees for half an hour. 10 minutes before cooking, sprinkle with grated cheese.
Sprinkle with tarragon before serving.

Please note that the dish is not lean, and its calorie content is quite high. But this dish is very tasty and satisfying; you can feed your household with an excellent appetite.

Trout with mushroom julienne

What do you need:

trout fillet – 0.5 kg;
champignons – 0.2 kg;
cream – 0.2 l;
lemon – 0.5 pcs.;
butter – 80 g;
flour – 1 tbsp. l.;
salt, seasonings - to taste.

How to cook:

Marinate the fish pieces in a mixture of lemon juice, salt and spices.
Melt butter in a frying pan, fry mushrooms cut into small cubes in it, add flour and fry for a couple of minutes.
Pour the cream into the pan in a thin stream, whisking it with a whisk.
Cut the fillet into pieces approximately 5-6 cm wide. Cut each piece in half down to the skin and roll so that each piece resembles a steak in appearance.
Place the steaks on “boats” made of foil.
Cover the pieces with mushroom julienne.
Bake in the oven for 30 minutes at 180 degrees.

It is best to serve trout prepared according to this recipe directly in foil “boats”. They don't need a side dish.

How to properly fry whole trout

Fried trout in a frying pan can be prepared not only in the form of steaks or fillets; housewives often fry the whole red fish. Delicious fish has a very delicate taste, and dressing in the form of sour cream makes it even more delicate.

Ingredients

River trout (small size) - 4-5 pcs.;
Vegetable (or olive) oil - 6 tbsp. l.;
Flour - 2 tbsp. l.;
Greens - to taste;
Sour cream - 1 tbsp;
Ground crackers - 2 tbsp. l.;
Salt - to taste.

Cooking river trout in a frying pan

We clean the fish from scales, take out all the insides, cut off the head, remove the fins and gills.
We rinse the carcass under running water.
Salt the cleaned trout, stuff it with chopped herbs (for herbs, use whatever you want: parsley, dill, celery, etc.).
Roll the carcass in flour and breadcrumbs.
Heat the oil in a frying pan, fry the fish in it on both sides, 3-4 minutes on each side. You need to fry with the lid open.
After this, reduce the flame, pour sour cream over the trout, cover the frying pan with a lid and simmer the delicacy on the fire for another 5 minutes.

Serve fried river trout with a side dish or boiled potatoes, shaking the fish with a little chopped herbs in advance.

If you wish, when you fry the trout, you can rub the fillet/steak with spices (turmeric, rosemary, tarragon, mint, ground pepper). Instead of sour cream, you can also use mushroom, shrimp, garlic sauces as a dressing, or add a little white wine to the dish.

Fried trout in a frying pan is an excellent dish for feasts. Despite its high calorie content, it is difficult to refuse a tasty piece of fish with a crispy golden brown crust. Use the tips we have given you on how to fry red fish in a frying pan correctly and for how long, and then your delicacy will always turn out just like in the best restaurants in the world.

Red fish has always been especially valued, because its meat is healthy, nutritious and expensive, and it’s not for nothing that dishes made from it are considered real delicacies.

Often eating this fish, alas, is expensive, but occasionally it is very possible to cook it; it is for such rare cases that we have prepared recipes for how to fry trout in a frying pan. In itself, the product from the depths of the sea and river is exquisite and tasty, but you can enhance the impression if you cook the fish with vegetables, spices or sauce.

It doesn’t take much for fried trout to amaze you with its aroma and taste, but a couple of proven recipes won’t hurt. With them, your cooking will become easier, but the most important thing is that on the festive table such a dish cannot be called anything other than “royal”.

Trout slice rolls

What do you need:

trout fillet – 0.5 kg;
garlic – 1 clove;
walnuts – 0.2 kg;
canned pineapples - small jar;
lemon – 1 pc.;
salt, pepper - to taste;
olive oil – 50 ml.

How to cook:

Cut the trout fillet into pieces about half a centimeter thick.
Marinate in a mixture of olive oil and lemon juice with salt and pepper.
Grind the garlic in a blender along with walnuts and pineapples.
Brush the mixture onto the trout slices and roll them into a roll.
Pour pineapple juice or syrup from a can into the bottom of the baking dish. Place trout rolls in it.
Bake at 180 degrees for 20 minutes.

This recipe can be used to prepare a holiday appetizer.

Trout with garlic sauce

This trout recipe with garlic sauce and lemon butter is an easy and delicious way to prepare fish. Especially if you are in a hurry! The whole process takes about 30 minutes. Italian dried herbs, chopped fresh parsley and garlic add great flavor to the fish! This delicious trout provides a healthy, low-carb lunch rich in lean protein and omega-3 fatty acids. Recipes for preparing such a dish will appeal to everyone: from young to old!

Prepare:

700 grams of trout fillet with skin;
4 cloves of garlic;
1 tablespoon dried Italian herb mixture;
3 tablespoons lemon juice;
2 tablespoons white wine;
2 tablespoons butter;
2 tablespoons. olive (sunflower) oil;
¼ teaspoon salt (or to taste);
5-8 sprigs of parsley.

Trout with garlic sauce

Cooking technology:

Peel the garlic and chop with a knife.
Rinse the parsley and chop finely.
Instead of a ready-made mixture of Italian herbs, use a homemade mixture of dried thyme, oregano, and parsley.
Rinse the trout fillet. Cooking recipes allow you to experiment with spices. But for the first time, still season generously with Italian herbs.
Sprinkle salt on top of tender meat. There is no need to season the skin side.
Heat a large skillet with 2 tbsp. l. oils The size of the pan should be large enough to cook 2 whole fillets.
Place the fillets on the heated surface so that the skin is on top. In this position, cook the fish over medium heat for 3-5 minutes until the flesh is browned.
Turn the fillet skin side down and add a little more oil to the trout if necessary. Continue cooking recipes for 2-4 minutes. Monitor the heating intensity and do not allow the oil to burn.
Remove the pan from heat. Cover the contents with a lid and leave for 10 minutes.
After the recommended time, carefully remove the fish onto a plate with a spatula. If there is any residue, scrape up the bottom of the pan.
Do not wash the pan, put it back on the fire.
Sprinkle pieces of garlic onto its surface, pour in lemon juice and wine. Simmer, stirring lightly, for 1 minute to soften the garlic.
Remove the pan with the sauce base over the trout. Continue the cooking recipe by adding half of the chopped parsley.
Measure out the butter, add to the pan, but do not return it to heat.
Stirring, form a homogeneous sauce. It will be ready when the butter has the consistency of a liquid creamy mixture.
Add the fish to the pan using a spoon and spoon the sauce over it.
Transfer the fish to a plate, pour the remaining sauce on the plate, and sprinkle with parsley.

Trout fillet baked in dough

What do you need:

trout fillet – 0.5 kg;
soft cheese – 100 g;
olives – 10 pcs.;
cherry tomatoes – 5 pcs.;
purple onion – 50 g;
chicken egg – 1 pc.;
salt, pepper - to taste;
puff pastry (yeast-free) – 0.5 kg.

How to cook:

Roll out the dough.
Season the fillet with salt and pepper and place on the dough.
Place olives cut into rings on top, and onion cut into thin half rings. Cover it all with tomato slices.
Lift the edges of the dough, bring them together, and twist them to seal them well.
Brush the dough with egg.
Place the “pie” in the oven after preheating it.
Bake at 200 degrees until the dough is golden brown.

Before serving, the “pie” must be cut into portions.

Trout in batter

A simple but tasty fish dish.

• fillet – 1.5 kg;
• white wine – 100 ml. (dry);
• egg – 2 pcs.;
• wheat flour – 100 gr.;
• salt pepper;
• vegetable oil.

Cut the fish if it is whole. Clean and gut at the same time, removing unnecessary entrails. After cutting off the head, divide the carcass into equal steaks.
Break the eggs separately, carefully removing the whites. Beat the yolks thoroughly, adding spices and pouring in wine at the same time.
Sift the flour and add it to the yolk-wine mixture. Beat it with a mixer until an airy, homogeneous mass is formed.
Separately, beat the simple whites and add them to the resulting batter. Stir gently.
Add oil and heat the frying pan. Reduce heat to medium. As the oil heats up and boils, dip the steaks one by one into the resulting batter, then place them in a row in the frying pan. Fry, turning, 12 minutes (total time).

This trout is served separately, without a side dish. Suitable as a hearty snack for a snack or a full lunch.

Lake trout in a frying pan in Armenian style

What do you need:

trout – 1 kg;
butter – 100 g;
wine vinegar (3 percent) – 100 ml.

How to cook:

Cut the fish into portions.
Plane the butter.
Place the butter slices in a non-stick frying pan.
Place the fish pieces in the oil.
Place the frying pan over low heat, covering with a lid.
After 10 minutes, carefully turn the trout pieces over. Add vinegar, diluting it with water 1:1. Simmer for 20 minutes.

Sometimes it turns out that the simplest recipes are the best. Try cooking lake trout at home according to the Armenian recipe - you won’t regret it, it turns out very tasty.

Trout steaks in white wine

trout steaks – 0.6 kg;
lemon – 0.5 pcs.;
soy sauce – 20 ml;
dry white wine – 150 ml;
water – 0.25 l;
salt, fish seasoning - to taste;
butter – 50 g.

Cooking method:

Wash the steaks and pat dry with a towel.
Mix the juice of half a lemon, soy sauce, salt, seasoning and half a glass of water.
Marinate the trout steaks in the resulting sauce.
Place thin slices of butter in the pan. Place steaks on it. Do not pour out the marinade yet.
Place the frying pan on the fire. When the butter has melted and the steaks are slightly browned on one side, turn them over and pour the marinade, wine and remaining water into the pan.
Cover with a lid and simmer for 20 minutes.

When serving, it’s a good idea to garnish the trout with herbs. It will look simple, but very appetizing.

At first glance, cooking trout in a frying pan is not an easy task. But in fact, even an inexperienced housewife can handle it if she knows the intricacies of the technology and finds good recipes.

Sprinkle trout fillet with spices and lemon juice. Heat the pan well, add a little oil. Fry the trout over moderate heat until golden brown, turning on each side. If you have fillet with skin, then there is no need to fry on the skin - it will stick to the pan. After frying, let the fish sit for a few minutes so that the heat from the edges penetrates into the center.

Trout in a frying pan in shrimp sauce

What do you need:

trout steaks or fillets – 0.5 kg;
peeled shrimp – 150 g;
flour – 1 tbsp. l.;
white wine – 50 ml;
lemon – 0.5 pcs.;
salt, pepper - to taste;
butter – 50 g;
vegetable oil - how much will be needed.

How to cook:

Marinate the fish in a mixture of salt, pepper, and lemon juice.
Boil shrimp in water with salt and pepper for 5 minutes.
Remove the shrimp and place them in a blender jar. Pour in 100 ml of the broth in which they were cooked. Grind.
Heat the vegetable oil in a frying pan, place the fish in it, fry on both sides, giving each side 5 minutes.
Pour in the wine, reduce the heat, and cover the pan with a lid. Simmer for 10 minutes.
Melt the butter in a clean frying pan and fry the flour in it. Add shrimp mixture, stir well, simmer for 5 minutes.

Place the fish on a plate, pour over the sauce and serve. Your guests will be delighted with this dish. It harmonizes especially well with white wine.

Trout can be cooked in the oven or in a frying pan. Even if you choose a complex recipe, cooking will not take much time. At the same time, the dish will turn out tender, tasty, appetizing.

This noble fish belongs to the salmon family. The color of the trout depends on the water in which this “queen of the deep” lives. Also, its color is directly related to the time of year. The color ranges from transparent to dark (almost black). But rainbow trout are distinguished by a bright stripe that runs along the center line of the barrel. The meat of this fish (take, for example, river trout) can be of different shades. From pale pink to red.

Calorie content of rainbow trout: 141 kcal per 100 g of fish. Protein in this meat is 19.94 g, fat - 6.18 g.

Trout is rich:

vitamins, B, D, PP, K;
potassium, zinc, phosphorus, magnesium, iron and other elements;
and saturated fatty acids, etc.

Recipes

There are a huge variety of different ways to cook trout in a frying pan. Let's look at some of them.

With sour cream

To fry trout according to this recipe, you need to take whole fish. In addition to them, you will need the following ingredients:

vegetable oil (olive or sunflower);
flour;
sour cream 20% fat;
parsley or dill;
salt to taste;

After you have cleaned and washed the fish, you need to salt it and stuff it with parsley or dill, and also roll it in flour. You need to heat the vegetable oil in a frying pan, and after it warms up, you should add the fish. Trout should be fried on both sides for 4 minutes. The dish is prepared in an open frying pan without a lid.

After each side is cooked, the heat is reduced. Pour sour cream into the frying pan, add a little butter and close the dish with the lid again. The fish should simmer for a few more minutes on low heat. The dish can be served with boiled potatoes or other side dishes.

On a grill pan

Since the fat content of trout is quite high, it can also be grilled. To do this you need to take:

trout (fillet) – 1 piece;
sea salt, coriander, multi-colored pepper;
greenery.

The fillet should be cut into several pieces and dried with paper kitchen napkins. Then you need to mix the spices indicated in the recipe and rub the fish pieces with them. Then we put the fish in the refrigerator. While the fish is marinating, you should start preparing the grill pan - it needs to be greased with vegetable oil. After the frying pan has warmed up well, you need to lay out the fillet pieces (and the fish should be laid out skin side down) and fry them on each side for two to three minutes. The finished dish can be decorated with fresh herbs.

Breaded

Required ingredients:

trout – 1 piece;
White wine;
one egg;
oil (several spoons);
spices.

The fillet is cut into pieces, the width of which should be approximately 2 cm. The whites and yolks of the eggs are separated from each other. The yolks are beaten in a separate bowl; wine and spices, as well as flour, should be added there. The resulting mixture must be thoroughly beaten until a creamy mass is obtained. In another bowl, beat the whites (until a thick foam forms), then add them to the prepared batter.

Oil is poured into the frying pan. After it has warmed up well, the fillet pieces are placed in batter and laid out in a frying pan. The fillet is fried on both sides until golden brown. Overall the cooking time is approximately 12 minutes.

With breadcrumbs

Required ingredients:

fish fillet;
eggs – 2 pcs;
onions – 4–5 pcs;
oil;
spices.

The fish fillet should be washed and dried, and then cut into steaks (you can use a chilled or frozen product). The onion needs to be peeled and cut into half rings, and then fried in oil until golden brown and placed on a plate. The flour must be sifted and mixed with spices. Eggs – beat in a separate bowl.

Add oil to the pan where the onions were fried. Dredge each piece of fillet in flour, dip in egg and bread in crushed breadcrumbs. Then put the fish in a frying pan with boiling oil and fry until done. Sprinkle the finished steaks with chopped onions. Trout can be served with cream or garlic sauce.

With mayonnaise

To prepare you need to take:

trout – 2 kg;
mayonnaise – 200 g;
onion – 300 g;
flour;
vegetable oil;
salt and pepper.

First of all, you need to clean the fish and cut into pieces 1.5 centimeters thick. Mayonnaise should be mixed with salt and pepper, and add diced onion. The cut pieces of fish need to be dipped in the prepared sauce and then rolled in flour. Place the fish in a frying pan with heated oil and fry over medium heat on all sides for 5 minutes, without covering. At the end of frying, you need to close the frying pan with a lid, reduce the heat to low, and simmer the dish for several minutes. If you cook trout according to this recipe, the fish will be covered with a crust, but the inside will remain juicy.

In Scots

According to this recipe, tender fish fillets are cooked with lemon and oatmeal - these ingredients will provide a golden brown crust and an interesting taste.

Required Products:

oat flour (or chopped oat flakes) – 0.5 tbsp;
trout – 1 kg;
vegetable oil;
milk – 2-3 tbsp. l;
greenery;
salt, pepper to taste.

After cleaning, the fillet must be cut (the skin and rib part should not be removed), and also cut into portions. Next, a special milk marinade is prepared - for this, milk must be mixed with seasonings. Pour the resulting mixture over the fillets and leave the fish to marinate for 20 - 30 minutes. After the specified time, the trout pieces are breaded in flour. Oil is poured into a frying pan, heated up, pieces of fish are placed in the frying pan and fried for 5 minutes on both sides. Trout fried according to this recipe turns out surprisingly tender with a golden brown crust. The dish can be decorated with herbs and lemon slices.

Trout with orange juice

According to this recipe, trout can be prepared either as a fillet or steak, or as a whole trout.

Required Products:

medium-sized fish - 3-4 pieces;
olive or sunflower oil;
sour cream – 200 g;
freshly squeezed orange juice;
flour;
greenery;
crackers;
seasonings

After cleaning and washing the fillet, you need to salt it and stuff it with herbs (you can take parsley, dill, cilantro, celery). Then pour oil into the frying pan and heat it. Dredge the fish in flour and breadcrumbs, and then place in the pan. Fish is fried according to this recipe in a frying pan without a lid. After frying, pour the sauce over the trout, close the lid and cook for 5 minutes. In order to prepare the sauce, you need to mix horseradish, dill, cilantro and orange juice.

Using these recipes and tips, you can prepare delicious trout delicacies at home with your own hands. Fish dishes will delight your household and will please even the most demanding guests. Bon appetit.

To learn how to cook trout in a frying pan, watch the following video.

Red fish in any form is eaten; due to its benefits and amazing taste, salmon are always welcome guests on holiday tables. A popular dish is fried trout in a frying pan. The delicious fish is prepared in this way simply, but the shades of its taste are always playful. Read the article in detail about how to deliciously fry fish, what spices to add to the dish so that it acquires an unusual aroma and taste.

Exquisite red fish deserves to be prepared according to a special recipe. Cooking in Scotch style with lemon and oatmeal is exactly the right option for frying tender fillets, which will provide it with a crispy golden brown crust and an incomparable taste.

Ingredients

Oatmeal - ½ tbsp.;
Trout - 1 kg;
Ground black pepper - to taste;
Vegetable oil - 2 tbsp. l.;
Lemon - 1 pc.;
Greens - to taste;
Milk - 2 tbsp. l.;
Salt - to taste.

Cooking Rainbow Trout

We fillet the fish, but do not remove the skin and rib bones.
Cut the fillet into portions.
Mix milk with spices (pepper, salt), pour it over the fish for 30 minutes.
After this, bread the fillet pieces in flour and start frying them. Heat a frying pan in oil and fry the fish in it for 5 minutes on each side.

Serve fried rainbow trout with finely chopped herbs and sliced lemon.

How to choose the right trout

Please note: if the fish fillet is shiny, it means it is stuffed with chemicals. Such products are used to increase weight, as well as to preserve the presentation of the product.

Preparing trout

Delicious fried trout recipes

And now, my dear gourmets, enjoy the recipes prepared especially for you. For starters, watch the video recipe for frying trout with vegetables, and below there are a few more