Fried trout recipe: regular steak, trout in sour cream and soy sauce, with zucchini or honey. Trout fried in pieces

How to fry rainbow trout

Products
Rainbow trout - 1 piece
Lemon - half
Olive oil for frying - 3 tablespoons
Salt - 1 teaspoon without top
Flour - 1 tablespoon

How to fry
1. Defrost rainbow trout. To do this, put the fish carcass on the bottom shelf of the refrigerator and wait until it becomes soft enough, but at the same time retains its shape - in this semi-frozen state, the fish is easier to cut. If you have to cook chilled (not frozen trout) go directly to step 2.
2. Move the knife from the tail to the head to remove the scales from the skin of the rainbow trout. Rinse the scales under running water, put the carcass of the fish on a cutting board.
3. Cut off the fins. To do this, use kitchen scissors.
4. Cut off the head and tail.
5. Carefully, trying not to damage the insides (especially the gallbladder, spilled bile will give the fish a bitter taste), cut open the abdomen with a knife.
6. Free the rainbow trout from the insides. Use a knife to remove the film lining the spine from the inside. Rinse thoroughly inside and out. Dry the fish carcass with a paper towel.
7. Cut the prepared rainbow trout into 1.5 cm thick steaks. When cutting into pieces, try to get a knife into the cartilage between the vertebrae.
8. Squeeze a little lemon juice and salt on each steak.
9. Pour a tablespoon of flour into a plate. Put the rainbow trout steak in a plate with flour, press down so that the flour sticks to the fish better, then turn it over to the other side and press down again. Each piece should be evenly coated with flour.
10. Put the pan on medium heat, pour 3 tablespoons of olive oil for frying.
11. When the oil warms up well, lay out the fish steaks. Fry for 3 minutes, then flip to the other side and fry for another 3 minutes.

Rainbow trout steaks are ready. Traditionally garnished with fried fish serving french fries, mashed potatoes, onion, fried rings.

Trout contains omega-3 polyunsaturated fatty acids, which makes fish useful for the prevention of cardiovascular diseases. Trout meat is a source of easily digestible proteins, it contains many vitamins, minerals and microelements. With regular use of trout, metabolism improves, the skin becomes elastic, hair is shiny, and bones are strong.

Steaks from fresh (chilled) fish are more tender and tastier than those from frozen fish, which lose part of the muscle moisture during defrosting. These losses can be reduced by defrosting slowly at around 0 degrees. If the rainbow trout has been thawed, re-freezing is absolutely impossible - the product will lose all its valuable properties and taste qualities.

Calorie fried rainbow trout - 205 kcal.

Store fried rainbow trout in the refrigerator for up to a day.

How to fry trout in a pan video recipe - step by step

Below you will find step by step video recipe to help you prepare.

Red fish has always been especially appreciated, because its meat is healthy, nutritious and expensive, for good reason, dishes from it are considered real delicacies.

It is often expensive to eat this fish, alas, but occasionally it is very possible to cook it, it is for such rare cases that we have prepared recipes for frying trout in a pan. By itself, the product from the sea and river depths is exquisite and tasty, but you can enhance the impression if you cook fish with vegetables, spices or sauce.

It doesn’t take much to make a fried trout amazing with its aroma and taste, but a couple of proven recipes will not hurt. With them, your cooking will become easier, but the most important thing is that on holiday table you can’t call such a dish other than “royal”.

How to deliciously fry trout in a pan: a recipe with rosemary

Ingredients

• Rainbow trout steaks — 4 pieces, no more than one and a half to two centimeters thick + -
• - 1 tsp + -
• - 2 pinches + -
• - 1 tsp + -
• - 4 slices + -
• Rosemary - 1 sprig + -
• - 1/2 tsp + -
• Thyme - 1 sprig + -

You can use fresh or frozen trout steaks in this recipe. However, if the fish is frozen, it is desirable to defrost it in a natural way, i.e. at room temperature.

Defrosting in the microwave or any other fast way hurt the texture as well palatability fishes. Otherwise, it is simply impossible to spoil its amazing taste. Success is guaranteed even for novice housewives.

1. We clean the fish from scales, remove the insides, then rinse it in cool water and dry it with paper towels.
2. We cut the carcass into small portioned pieces (steaks).

To simplify your life - you can buy ready-made trout steaks, then there will be no trouble with fish, and you will reduce the total cooking time.

1. In a separate bowl, mix sugar, black pepper, salt.
2. To the bottom of the pan non-stick coating(it is advisable to use just such dishes so that the tender trout does not burn on fire) pour vegetable oil, but in a very small amount.
3. Turn on the stove, make medium heat, throw sprigs of rosemary and thyme into a slightly heated frying pan, hold them for 1 minute, then put the steaks in a container.
4. Sprinkle the fish with ½ part of the mixture of pepper, salt and sugar.
5. Fry the trout on one side for 3-4 minutes (during this time a beautiful golden crust should appear). If it does not appear within 3-4 minutes, then hold the pieces on the fire for a few more minutes.
6. Next, turn the fish over to the other side (along with rosemary and thyme), sprinkle it with the remaining half of the pepper mixture and fry for another 2-3 minutes.

Then cover the pan with a lid, lower the heat and cook the dish for 3-4 minutes. Before turning off the stove, make sure the fish is completely cooked. To do this, pierce the pieces with a fork, toothpick or any other sharp object.

If the fried pulp is pierced easily and cloudy juice does not flow from it, it means that the fish is no longer raw, and it can be served at the table. If the steaks are hard or the juice from the fish comes out cloudy, hold the pieces on the fire under the closed lid for a little more.

The most important thing in cooking trout is not to overcook it.. Therefore, be sure to watch for readiness: as soon as all the signs indicate that it is not raw, remove it from the heat and enjoy the delicate juicy taste of a piquant fish.

You can serve trout steaks with a slice of lemon (you can sprinkle the fish with it, if desired), fresh cucumbers, tomatoes, herbs, etc. As a side dish, boiled asparagus, boiled rice or french fries are served with fried trout. But even without a side dish, steaks with golden brown will be very tasty!

Trout steaks fried in shrimp sauce and white wine

The recipe for fried trout in a pan, which we will now consider, is truly unusual, but this does not prevent it from remaining simple and winning the hearts of gourmets. Trout in white wine and shrimp sauce is a tender and very tasty dish. For festive feasts, such a treat is the best option.

Ingredients for the dish

• Trout fillet - 450 g;
• Vegetable oil - for frying (in a small amount);
• Lemon - ½ pc.;
• Salt - to taste;
• White wine - 0.25 tbsp.;
• Black ground pepper- taste.

Products for shrimp sauce

• Butter - 25 g;
• Shrimps - 150 g;
• Flour - 1 tbsp.

How to fry trout in a pan

Preparing and frying fish in a pan

1. We wash the fish pieces, salt, pepper, sprinkle lemon juice(freshly squeezed). Leave the fish for 20-30 minutes.
2. Pour vegetable oil into the pan, heat it, fry the steaks on both sides for 3-4 minutes until golden brown.
3. Reduce the heat, add white wine to the pan, simmer the trout under a closed lid for 15-20 minutes.

Making shrimp sauce for frying trout

1. Cook the shrimp in a small amount of water (it needs to be slightly salted first), clean them, put them in a blender.
2. Add 4 tbsp to seafood. broth and turn everything into a cream.
3. In a clean frying pan, fry the flour, then add the butter, mix everything thoroughly.
4. Finally, pour in the cream of broth and shrimp.
5. Let the sauce simmer for 3-5 minutes on the fire, then pour it over the fried trout and serve it to the table.

How to fry a whole trout - read the detailed article on the site.

How to cook trout in a pan

There is nothing difficult in frying a tender fillet of sea or river trout, but knowing how to properly prepare and fry fish is a must. After all, some nuances, even the most insignificant, can spoil the taste and quality of the dish.

To prevent this from happening, before cooking, familiarize yourself with the features of preparation, and most importantly, frying fish.

• Fresh trout always has a pleasant aroma, but if you do not like this smell, then soak the fish in fresh lemon juice before frying.
• If you add salt and spices to lemon juice, and then soak the trout in such a brine for 15-20 minutes, then not only the original fishy smell will go away, but a new aroma will appear - spicy, fragrant, with the taste of your favorite spices.
• For soaking fish, you can use not only lemon juice. Fresh juice of pineapple, lime, orange, etc. is also suitable. The main thing is that there should be sourness in the fruit, since it is it that perfectly helps to soften the meat of the fish.

• In case you overdid it with salt, then serve the fish dish to the table along with sour cream. It will muffle the pronounced salty taste.
• How long does it take to cook trout? You can find the answer to this question in the recipe that you will use in cooking.

However, you should not fry the trout for a long time, otherwise it will become dry and even tough.

• For example, a fillet 2 cm thick should be fried for no longer than 10 minutes on both sides. But if the fish still turns out to be dry, serve it with sauce, it will moisten the trout and make it more juicy.

As you can see, frying trout in a pan is very simple. If you strictly adhere to the recipe and always take into account the peculiarities of cooking fish, then the dish will succeed every time, and guests will lick their fingers after each piece eaten.

Surprise your guests gourmet dishes- and then the title " the best cook” will stick with you forever.

Bon Appetit!

Sprinkle the trout fillets with spices and drizzle with lemon juice. Heat the pan well, add a little oil. Fry the trout over moderate heat until golden brown, flipping on each side. If you have a fillet with skin, then you do not need to fry on the skin - it will stick to the pan. After frying, let the fish stand for a few minutes so that the heat from the edges penetrates into the center.

How to fry trout with shrimp sauce

Products
Trout fillet - 450-500 grams
Shrimps - 150 grams
Flour - 1 tablespoon
Vegetable oil - 2 tablespoons
Butter - 50 grams
Lemon juice - from half a lemon
White wine dry - a quarter of a glass
Salt and pepper - to taste

How to stew trout fillet
1. Salt and pepper the trout and sprinkle with lemon juice.
2. Heat the pan, pour vegetable oil, lay out the fish and fry over medium heat for 10 minutes on each side until a crust appears.
3. Pour wine into the fish, cover with a lid and simmer the trout for 15 minutes.
4. Prepare the sauce for fried trout: boil and clean the shrimp, chop with a blender, add 4 tablespoons of shrimp broth.
5. In a separate pan, fry the flour for 1 minute, add 50 grams butter, mix and add chopped shrimp. Simmer over low heat for 5 minutes, stirring.
6. Serve fried trout with shrimp sauce.

How to fry a trout steak

Products
Trout - 2 steaks per 400 grams
Dill and parsley - 200 grams
Bulgarian pepper - 1 piece
Salt and ground black pepper - to taste
Lemon juice - from half a lemon
Olive oil - 1 tablespoon

How to fry a trout steak
1. Salt and pepper the trout steak, sprinkle with lemon juice, sprinkle with herbs and leave for 10 minutes.
2. Heat vegetable oil in a frying pan, lay out the trout steaks.
3. Fry the steaks over medium heat for 15 minutes, turning every 5 minutes and basting with lemon juice.
4. Serve trout steaks on lettuce leaves, garnished with chopped bell pepper rings.

Trout is a popular fish in our country. It can be baked, fried or salted. The composition of the product includes semi-saturated acids (including Omega-3), vitamins, as well as other useful components. According to scientists, the use of trout prevents the occurrence of certain brain diseases, improves vision and supports immunity. How to cook red fish at home?

fried trout calories

For 100 grams of fresh trout, there are 97 kcal, but in the finished dish from this fish, the number of calories increases. For example, baked trout contains 166 kilocalories per 100 grams, while lightly salted trout contains 201 kilocalories.

It should also be noted that this fish is rich in proteins - this makes it useful even for losing weight. There are many popular and effective diets based on trout dishes (it is believed that on such diets you can lose up to 5 kg per month).

Selection and preparation of ingredients

To prepare delicious fish, you need to choose the right source product. In stores, this type of fish is sold as a whole and in the form of ready-made steaks. If there is little time left to prepare lunch or dinner, then you should buy chopped steaks, in general, it is advised to buy whole fish.

If you buy chilled fish, then you need to pay attention to it. appearance: the eyes should be transparent, the scales should be moist and without any damage. Also, to check the freshness, you need to press on the fillet and inspect the place of pressure - there should not be any marks or depressions here. You should also pay attention to the smell - fresh trout has a marine smell.

Sometimes sellers use some chemicals to increase the weight of the product, this can be determined by visual inspection: the fillet should not shine, and the carcass should retain elasticity.

In order to properly and tasty cook fried trout in a pan, you need to consider the general recommendations.

So, before cooking, you need to start preparing the fish: cleaning, washing and slicing it. You also need to remove the internal organs of the fish. Trout gills should be cut with a knife, you also need to cut off the head and clean the carcass from bones and ridge. If the trout is small, then the fillet can be left uncut and cooked whole, and large fish should be cut into portions. If you are using a frozen product, it must be thawed before cooking. And fish should not be placed in warm water or in the microwave- so it will lose juiciness, so the finished dish will turn out dry and tough.

Before frying, you can grate the trout with seasonings and herbs. From seasonings, you can use turmeric, rosemary, tarragon, mint, ground pepper and others. For dressing, you can take sour cream, cream, as well as garlic or mushroom sauce. You can also add white wine or apple cider vinegar to the dish.

Before putting the pieces of trout in the pan, you need to heat the oil (you need to take enough oil so that the oil completely covers the fillet pieces). When frying, the pan should not be covered with a lid. Trout can be cooked in batter or without it. In the latter case, you must first fry the pieces of fish on both sides in a pan, and then add a little water to the container, and then put the pan on a slow fire again (stew the dish for several minutes). In this way, you can cook juicy trout.

You can serve trout with different side dishes, for example, boiled potatoes, salad raw vegetables, boiled rice.

The optimal time for frying trout fillets is 3 minutes on each side, the whole fish is cooked for 15 minutes. If the trout is overexposed, then the dish will turn out to be overdried.

The cooking process may vary depending on the recipe. Therefore, before cooking, you need to carefully study the recipe instructions.

Recipes

There is a huge variety various ways cooking trout in a pan. Let's consider some of them.

With sour cream

For frying trout according to this recipe, you need to take whole fish. In addition to them, you will need the following ingredients:

• vegetable oil (olive or sunflower);
• flour;
• sour cream 20% fat;
• parsley or dill;
• salt to taste;

After you have cleaned and washed the fish, you need to salt it and stuff it with parsley or dill, and roll it in flour. In a frying pan, you need to heat the vegetable oil, and after it warms up, you should lay out the fish. Trout should be fried on both sides for 4 minutes. The dish is cooked in an open pan without a lid.

After each side is fried, the fire is reduced. Pour sour cream into the pan, add a little butter and close the dish again with a lid. The fish should languish for a few more minutes on low heat. The dish can be served with boiled potatoes or other side dishes.

On a grill pan

Since the fat content of trout is quite high, it can also be grilled. For this you need to take:

• trout (fillet) - 1 pc;
• sea ​​salt, coriander, multi-colored pepper;
• greenery.

The fillet should be cut into several pieces and dried with paper kitchen napkins. Then you need to mix the spices indicated in the recipe and rub them with pieces of fish. Then we send the fish to the refrigerator. While the fish is marinating, you should start preparing the grill pan - it needs to be greased with vegetable oil. After the pan has warmed up well, you need to lay out the fillet pieces (and lay out the fish with the skin down) and fry them on each side for two to three minutes. Ready meal can be garnished with fresh herbs.

Breaded

Required Ingredients:

• trout - 1 pc;
• White wine;
• one egg;
• oil (several tablespoons);
• spices.

The fillet is cut into pieces, the width of which should be approximately 2 cm. The whites and yolks of the eggs are separated from each other. The yolks are whipped in a separate bowl, you also need to add wine and spices, as well as flour. The resulting mixture must be thoroughly beaten until a creamy mass is obtained. In another bowl, beat the proteins (until a thick foam forms), then add them to the cooked batter.

Oil is poured into the pan. After it has warmed up well, the fillet pieces are placed in a batter and laid out in a pan. The fillet is fried on both sides until golden brown. In general, the cooking time is approximately 12 minutes.

With breadcrumbs

Required Ingredients:

• fish fillet;
• eggs - 2 pcs;
• onions - 4-5 pcs;
• butter;
• spices.

The fish fillet must be washed and dried, and then cut into steaks (you can use a chilled or frozen product). Onions need to be peeled and cut into half rings, and then fried in oil until golden brown and put on a plate. Flour must be sifted and mixed with spices. Eggs - beat in a separate bowl.

Add oil to the pan where the onion was fried. Roll each piece of fillet in flour, dip in egg and bread in crushed crackers. Then we put the fish in a pan with boiling oil and fry until cooked. Sprinkle cooked steaks with chopped onions. Trout can be served with cream or garlic sauce.

with mayonnaise

For cooking you need to take:

• trout - 2 kg;
• mayonnaise - 200 g;
• onion - 300 g;
• flour;
• vegetable oil;
• salt and pepper.

First of all, you need to clean the fish and cut into pieces 1.5 centimeters thick. Mayonnaise should be mixed with salt and pepper, add diced onion there. Dip the cut pieces of fish in the prepared sauce, and then roll in flour. Put the fish in a frying pan with hot oil and fry over medium heat on all sides for 5 minutes, without covering with a lid. At the end of frying, you need to close the pan with a lid, reduce the heat to a minimum, simmer the dish for several minutes. If you cook trout according to this recipe, then the fish will be covered with a crust, and the inside will remain juicy.

in scottish

According to this recipe, tender fillet fish cooked with lemon and oat flour- these ingredients will provide a golden crust and an interesting taste.

Required products:

• oatmeal (or ground oat flakes) - 0.5 st;
• trout - 1 kg;
• vegetable oil;
• milk - 2-3 tbsp. l;
• greenery;
• salt, pepper to taste.

After cleaning, the fillet must be cut (the skin and rib part should not be removed), and also cut into portions. Next, a special milk marinade is prepared - for this, milk must be mixed with seasonings. Pour the fillet with the resulting mixture and leave the fish to marinate for 20 - 30 minutes. After the specified time, the pieces of trout are breaded in flour. Oil is poured into the pan, heated, the pieces of fish are laid out in the pan and fried for 5 minutes on both sides. Fried trout according to this recipe turns out to be surprisingly tender with a golden crust. The dish can be decorated with herbs and lemon slices.

Trout with orange juice

According to this recipe, trout can be cooked both in the form of a fillet or steak, or as a whole.

Required products:

• medium-sized fish - 3-4 pieces;
• olive or sunflower oil;
• sour cream - 200 g;
• freshly squeezed orange juice;
• flour;
• greenery;
• crackers;
• seasonings.

After cleansing and washing the fillets, salt and fill with herbs (you can take parsley, dill, cilantro, celery). Then pour oil into the pan and heat it up. Roll the fish in flour and breadcrumbs, and then put in a pan. The fish is fried according to this recipe in a frying pan without a lid. After frying the trout, pour the sauce, close the lid and cook for 5 minutes. In order to prepare the sauce, you need to mix horseradish, dill, cilantro and orange juice.

Using these recipes and tips, you can cook delicious trout delicacies at home with your own hands. Fish dishes will delight your household, and will also please even the most demanding guests. Bon Appetit.

How to cook trout in a pan, see the following video.

Step 1: take the trout.

To prepare this dish, you can take both fresh trout and frozen. Trout should be defrosted only in a natural way, and after it is completely defrosted, the fish must be thoroughly washed in cool water, and also cleaned of its scales. Very little time is spent on cleaning, because the scales of a trout are not at all hard and you can handle this calmly with an ordinary kitchen knife. To do this, hold the tail of the fish with one hand, and with the other, begin to scrape against the growth of the scales towards the head. Then you should cut the belly of the fish with a sharp knife from the head to the anus and gut all the insides. Then rinse it again under running water and blot excess water with a paper towel.

Step 2: take onions with herbs.

Next, we take onions, which should be chopped very, very finely on a wooden board. After that, you should also chop finely half a bunch of parsley. Leave a couple of sprigs of parsley to decorate the dish itself before serving it. Next, mix the onion with parsley in a small bowl. Then take a lemon and cut half of it. Squeeze one half of a lemon into a bowl with herbs. Here, you should add ground black pepper and salt to taste. This will be our sauce.

Step 3: fry the trout.

Now we take our trout and roll it well in the freshly prepared "sauce". The rest of this sauce should be put inside the abdominal cavity of the trout. Pour the required amount into a flat plate, according to the recipe, wheat flour. Then very carefully roll our trout in it on both sides and immediately put it in a preheated large pan with olive oil. Choose a frying pan so that the length of the fish fits comfortably in it. As soon as you put all the fish in the pan, you should immediately moderate the degree of fire so that the fish does not burn. Across 5 minutes flip the fish to the other side with a wooden spatula and fry again 5 minutes on the other side. Step 4: Serve the Grilled Trout From the pan, you can immediately lay the fish on a serving dish. We advise you to cut the remaining half of the lemon into slices or circles. Now decorate the dish with lemon and parsley sprigs. If possible, decorate the dish with slices of cheese. durum varieties, dill, olives and fresh vegetables. Bon Appetit!

As a side dish for fried trout, potatoes, boiled both whole and in halves, are ideal. Also, fried trout will be in perfect harmony with any freshly prepared salad.

Trout can be either baked in foil or simply in salt, fried in oil, steamed or simply stewed. The main thing is not to overdo it, because the trout meat is so tender that it cooks in just a couple of minutes.

It will be quite original if you serve garlic bread or asparagus as a side dish.

Trout is also stuffed with seasonings quite unusual for any fish - fruits, nuts, as well as all kinds of sour juices (pomegranate or lemon). Therefore, as a sauce, you can sprinkle it with a little chopped nut or pour lemon / pomegranate juice sauce.