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How to pan-fry Fjord Trout fillets

by Great British Chefs25 October 2016

How to pan-fry Fjord Trout fillets

Although it may seem daunting to some, pan-frying is a quick and easy way to cook trout fillets. The aim is to obtain a nice, crisp skin on the fish, which is best achieved by not moving the fillet around too much during the cooking process. Turning the fish over more than once during cooking will lower the cooking temperature and result in soggy skin. When pan-frying fish it is also important not to have too many pieces of fish in the pan at the same time, so cook in batches if you need to.





Add a dash of olive oil to a non-stick frying pan and place on a medium to high heat
Once hot, season the fillet and add to the pan, skin-side down. Cook for 2–3 minutes to achieve a golden-brown crust
Turn the fillet over and fry for a few seconds to cook the fish all the way through
Turn off the heat and add a knob of butter to the pan. Once foaming, baste the fish with the butter, add a squeeze of lemon, then baste again
Serve with your choice of sides and drizzle with the sauce


For a richer flavour, add a knob of butter at the end of cooking and finish with a squeeze of lemon juice for a little acidity to complement the fish, or you can keep it simple and go without if preferred.

If you prefer to eat fish without the skin, simply remove it before cooking and proceed as above. When the fish is golden brown, turn over and finish cooking on the other side.

The choice of sides for trout is endless, but some simple buttered new potatoes and samphire work a treat.

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