Crispy Skin Whole Trout

Crispy Skin Whole Trout

There’s nothing quite like cooking a fresh trout straight from Stony Creek Fish Farm. This Crispy Skin Whole Trout recipe is all about the fresh, delicate flavour and is beautifully enhanced by crisp golden skin. This simple recipe uses a few quality ingredients to let the trout shine.

Ingredients

• 2 whole brook trout

• ¼ cup plain flour

• 1 tsp smoked paprika

• ½ tsp salt & ¼ tsp black pepper

• Sunflower oil, for frying

• 1 lemon, cut into wedges

• Fresh herbs (parsley or dill)

Lemon Butter Sauce

• 2 tbsp butter

• Juice of half a lemon 

• 1 tbsp chopped fresh herbs — parsley, dill, or chives 

• Salt and cracked black pepper to taste

Method

• Step 1 - Prep the trout

  
  

  The trout should be gutted and washed, then pat the fish completely dry inside and out with a paper towel — this helps the coating stick and the skin crisp up.

  
  

• Step 2 - Mix the coating

  
  

  In a shallow dish, combine the flour, smoked paprika, salt, and pepper.

  
  

• Step 3 - Coat the fish

  
  

  Lightly dust the trout all over with the seasoned flour mixture, shaking off any excess. You just want a thin, even coating.

  
  

• Heat the oil

  
  

  Pour sunflower oil into a large frying pan — just enough to cover the base — and heat it over medium-high heat until it shimmers (but isn’t smoking). If you don't have sunflower oil, you can use olive oil or vegetable oil.

• Fry the trout

  
  

  Place the trout in the pan and cook for about 4–5 minutes per side, depending on size. Don’t move the fish too much — let the crust form before flipping. The skin should turn golden and crisp, and the flesh should flake easily.

  
  

• Drain and rest

  
  

  Remove the trout and place it on a paper towel for a minute to absorb any excess oil.

  
  

• Make the Lemon Butter Sauce

• Melt the butter: In a small pan over medium heat, melt the butter until it starts to bubble gently.

• Add lemon and herbs: Stir in the lemon juice and chopped herbs. Let it sizzle for 20–30 seconds, then remove from heat.

• Season: Taste and add a pinch of salt and pepper as needed.

• Serve

  
  

  Drizzle with lemon sauce, sprinkle with fresh herbs and serve with a fresh tossed salad.