Easy Pan-Fried Trout Fillets

This recipe was automatically translated from Romanian. View original here
Easy Pan-Fried Trout Fillets

In fact, the recipe is not about how to fry trout, but a very nice and good way to make trout fillets. Many times I hesitate to buy trout because it is very meticulous to remove the bones. But now we got rid of the problem, we will enjoy these trout fillets in various forms of preparation, sometimes more dietetic, sometimes not.

Tomorrow I will put another delicious fish recipe, be well prepared for the first release of fish in this post.


Fresh rainbow trout
3 pieces
White flour
200 g
1 tsp
Dried herbs(parsley, basil, etc)
1 tbsp
Sunflower oil
50 ml
20 g

Step by step


The trout is cleaned of intestines, scales (goes very well with the metal sponge for pans), washed.

Cut off the head and wings.


Next you need a thin and long knife, it will be so much easier to work with.

Lift the fish with the belly up and insert the knife under the ribs of the fish, as far as possible to the bones, so as not to leave much meat on them. See the correct position in the picture.

Gently moving the knife along the ribs, unroll them all along.


After splitting the meat ribs, work with your thumb and forefinger - go through them and press to loosen the fillet deeper.


Do the same with the opposite side - again the knife next to the ribs, easily detach them from the meat.


And at the end again with your thumb detach the rest of the meat, pressing and insisting on the edges of the bones.


This will remove the skeleton of the trout completely, if you do not succeed with your finger you will use a pair of scissors.

We get a double fillet of fish, it's called "Butterfly". You can already prepare it in this form as well.


I wanted to make narrower, classic fillets, and I cut the tail and the middle, see the picture.


That's how I made all 3 fish I had. I got 6 beautiful fillets, only good for frying.


The flour is mixed with salt and spices.


Heat the oil and butter well in the pan.


Pass the fillets through the flour.


Brown them well on both sides.


Then take them out on some paper towels to absorb the excess oil.


Serve with whatever you like - in the evening I recommend a vegetable salad. At lunch you can indulge in some polenta and mujdei :)

Good appetite!

Quantity: 3 pieces (3 fish)
Prep time: 30 min
Difficulty: intermediate
Ready in: 60 min
Publish date:


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