Fried Trout With New Potatoes Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient


 Trout3 Pound (Six 1/2 Pound Each Pieces)
 Milk1 Cup (16 tbs) (To Dip)
 Flour1 Cup (16 tbs) (To Dredge)
 Olive oil3 Tablespoon
 Butter6 Tablespoon
 Lemon slices6
 Parsley3⁄4 Bunch (75 gm) (Or 1 Small)
 New potatoes1 1⁄2 Pound, cooked (Small Variety)
 Butter4 Tablespoon, softened
 Parsley3 Tablespoon, finely chopped
 Lemon juice1⁄2 Teaspoon
 Salt To Taste
 Ground black pepper To Taste

Nutrition Facts

Serving size

Calories 738 Calories from Fat 394

% Daily Value*

Total Fat 44 g68.3%

Saturated Fat 17.2 g86.2%

Trans Fat 0 g

Cholesterol 189.1 mg

Sodium 510.3 mg21.3%

Total Carbohydrates 31 g10.3%

Dietary Fiber 3.2 g13%

Sugars 2.2 g

Protein 52 g104.4%

Vitamin A 49.6% Vitamin C 67.9%

Calcium 19.8% Iron 32%

*Based on a 2000 Calorie diet


1. Wash the trout thoroughly both inside and out.
2. Drain and pat dry on paper toweling.
3. Make the parsley butter by combine softened butter with parsley, lemon juice, salt and black pepper. Blend well.
4. Chill until firm and ready to serve

5. Once dry, rub salt and pepper inside out of fish.
6. Place milk in a wide shallow dish and flour in a plate.
7. Dip each trout in milk, shake off excess,
8. Then roll in flour, pressing lightly to evenly coat.
9. Heat 2 large frying pans simultaneously.
10. Melt half the oil and butter in each over medium high heat.
11. When the butter starts to froth, arrange 3 fish in each pan.
12. Fry fish for 4 to 5 minutes until golden.
13. Turn carefully with a spatula or pancake turner and cook another 4 to 5 minutes until crispy on the out side and fork tender inside.

14. Place fried trout on a large heated serving platter or on individual serving plates.
15. Garnish the fish with lemon slices and parsley springs.
16. Serve accompanied by hot boiled new potatoes and parsley butter curls on the side.