Ingredients
2 (3/4-pound) dressed freshwater trout
1/2 cup all-purpose flour
3 tablespoons butter
Lemon slices (optional)
Method
Sources
📖
RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
French copper — ultimate heat response, professional standard
Deep-sided chef pan — sauté, braise, deglaze in one vessel
Tri-ply sauté pan — sear, deglaze, finish sauces in one pan
Copper sauté — instant heat response for wine reductions and pan sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
French copper — ultimate heat response, professional standard
Deep-sided chef pan — sauté, braise, deglaze in one vessel
Tri-ply sauté pan — sear, deglaze, finish sauces in one pan
Copper sauté — instant heat response for wine reductions and pan sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Rinse fish thoroughly in cold water; pat dry. Dredge fish in flour; shake off excess flour. Saute fish in 3 tablespoons butter in a large skillet over medium heat until golden brown, turning once. Drain fish well on paper towels, and transfer to a warm serving platter. Garnish with lemon slices, if desired. Note: Sauteed Trout is delicious as a breakfast dish.