Fried Trout in a Cast Iron Skillet
Fry your small trout in whole form using this recipe and your favorite cast iron skillet!
Servings: 2 trout
Equipment
- 1 cast iron pan
- metal spatula flipper
- wooden Cutting board
- kitchen knife
- measuring spoon & cups
Ingredients
- 2-3 small trout (8-12 inches long)
- 2 tablespoons butter
- 3-4 fresh garlic cloves
- 2 onion greens
- 5 sprigs fresh dill
- salt and pepper to taste
Instructions
- Clean your fresh trout, removing head, innards and blood along the backbone.
- Set aside on cutting board.
- From the garden, harvest fresh garlic, onion greens and dill.
- Heat cast iron skillet over medium heat.
- Measure out 2 tablespoons of butter and melt in pan.
- Sprinkle both sides of your trout with salt and pepper.
- When cast iron skillet is heated and before butter browns, add trout.
- While fish fries, mince garlic, onion green and dill.
- Set herbs aside.
- Fry trout on one side until it loses the translucent color at the spine and turns white.
- Flip and fry on the 2nd side for about 1 minute less than the first.
- When the spine area turns white on the second side, lavishly sprinkle the fish with garlic, onion greens and dill.
- Fry another minute or two, being careful to avoid burning the garlic.
- Serve whole trout immediately.
