Although this campsite favorite may seem simple and straightforward, pan-frying trout can easily turn ugly.
Why This Recipe Works
For our best pan-fried trout recipe, we found that fillets weighing 5 to 7 ounces were the easiest to bread, fry, and serve, with each fillet serving as one portion. Although several recipes instructed us to remove the skin, we found it necessary to keep the skin intact to prevent the flesh from falling apart. For the coating for our pan-fried trout recipe, dusting the fish with flour, dipping it in an egg wash, then dusting it with cornmeal (known as a three-stage or bound breading) produced a crisp, crackling crust that held up long enough for us to serve and eat the fish.
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