Pan-Fried Trout

Pan-Fried Trout

1 Review
From the EatingWell Kitchen

Marinating stronger flavored fish like trout in buttermilk eliminates some of the fishy flavors. A quick turn in cornmeal makes a crunchy, crusty exterior.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅓ cup buttermilk
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 4 small fresh whole trout, (about 1½ pounds total)
  • ½ cup yellow cornmeal, preferably stone-ground
  • 1 tablespoon extra-virgin olive oil
  • Lemon wedges


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  1. Mix buttermilk and ¼ teaspoon each of salt and pepper in a shallow pan or bowl large enough to hold the fish in a single layer. Add fish and turn to coat evenly, rubbing buttermilk into cavities. Cover and place in refrigerator for 30 minutes.
  2. Combine cornmeal and the remaining ¼ teaspoon each of salt and pepper in a shallow pan or on a large plate. Set aside.
  3. Remove fish from refrigerator. Heat oil in a large nonstick pan over medium heat. Shake excess buttermilk off trout, then dredge in cornmeal mixture, turning to coat evenly. Place fish gently in heated pan. (If pan is smaller, cook fish in two batches.) Turn heat to low and cook fish until cornmeal crust is well browned, about 10 minutes. Turn carefully, using tongs or 2 spatulas if needed; continue cooking on second side until well browned, another 10 minutes. Serve immediately with lemon wedges.
  • A cornmeal crust is the only way to have fresh trout. With our method, you can enjoy it without any guilt.

Nutrition information

  • Per serving: 279 calories; 13 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 30 g protein; 20 mcg folate; 84 mg cholesterol; 1 g sugars; 0 g added sugars; 422 IU vitamin A; 6 mg vitamin C; 41 mg calcium; 1 mg iron; 382 mg sodium; 580 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean meat, 1 fat

Reviews 1

January 14, 2012
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By: EatingWell User
Easy and very tasty Made the recipe but added a little red pepper and it was wonderful. Very easy and a crowd pleaser. Pros: Easy
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