Pan-fried trout with almond flakes
Pan-fried trout with almonds can be prepared from a whole fish or fillets. This dish will be perfect to serve on the Christmas Eve table. To prepare fried trout, apart from the fish, you will need some clarified butter, lemon, almond flakes and parsley. Despite the fact that the fish is fried in whole, it does not need too much time in the frying pan. If you prepare trout in such a way, it will be soft and juicy inside and will have a crispy skin. I often serve it with broccoli purée – you can find a recipe for broccoli puree HERE.
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Ingredients for pan-fried fish with almond flakes.
- 1 fresh trout (around 500 g)
- 4 tablespoons of clarified butter
- 50 g almond flakes
- 3/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 lemon
- a small bunch of parsley
- 1 tablespoon of all-purpose flour
How to make pan-fried trout.
Wash the gutted and scaled trout, dry it on a paper towel, then rub it with salt and pepper. Put the sliced lemon and parsley inside the fish and coat it in flour.
Put the clarified butter on a large frying pan and heat it up. When the butter is well hot, reduce the heat to medium and place the trout in. Fry it for 5 minutes on one side, then turn it over, add almond flakes and continue frying for another 5 minutes. Put the fried trout on a serving dish, pour the clarified butter and almond flakes over it.
Good to know when making pan-fried trout.
Almond flakes can be additionally roasted before adding them to the frying fish.
Do not fry the trout for too long, otherwise the meat will be very dry.
If you are frying trout fillets, fry them for 2-3 minutes on each side. Fillets do not take as long to fry as a whole fish.
The internal temperature of the fried fish should be around 62 degrees Celsius.
Are you looking for recipes for fish dishes? If so, try our recipe for Fish with vegetables.
