The skin is very rich in Omega-3’s. Crisping up the skin adds a pleasant textural element to the delicate nature of the pan seared trout. You will notice that if you ever order trout at a restaurant, most chefs will serve this way.
After preparing the trout this way, I decided to create another recipe giving it a bit of flare. he Almondine sauce can also be used on other types of fish, as well. Imagine a nicely seared piece of Chilean sea bass with this gorgeous sauce. Flounder, corvina and sole would also be great substitutes.
HOW TO PREPARE PAN FRIED TROUT
Rinse the trout filets with cold water. Mix the flours, kosher salt, black pepper and paprika together. I usually do this on a plate, or just on a paper towel. If you are following keto, substitute the all-purpose flour with almond flour. Heat up the oil in a non-stick skillet to medium-high. You can also use a cast iron pan. Lightly salt the fish. Dredge both sides of the filets in the flour mixture.
ENJOY this amazing Pan Fried Trout. Serve with Creamed Spinach and Baked Potatoes for a fabulous meal, or with brown rice and steamed vegetables for a healthier, and just as fabulous meal!