ReceptnaptárPan-fried trout
Trout has clean, delicate flesh and is at its best cooked whole. This recipe follows the simplest possible method: dredged in paprika flour and fried in hot oil, it gets a crisp skin in a few minutes while the flesh stays tender. With lemon and steamed vegetables it makes a light supper, on the table within half an hour. A favourite at Hungarian day-trip spots, it is easy to make at home too.
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Ingredients
Method
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- Salt the trout inside and out and leave for 10 minutes.
- Mix the flour with the paprika.
- Coat the fish lightly in this flour.
- Heat plenty of oil in a large frying pan over medium-high heat.
- Fry the fish for 4-5 minutes on one side, then 4-5 minutes on the other, until the skin is crisp and the flesh is cooked through.
- Turn carefully just once so the fish doesn't break.
- Check with a fork: the flesh comes away from the bones easily and is opaque white.
- Serve at once, hot, with lemon.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Pat the trout thoroughly dry before frying, because wet skin sticks to the pan and tears when you turn it.
- Put a slice of lemon and a few sprigs of parsley or dill in the cavity, because this delicately seasons the flesh from the inside too.
- Turn it only once, with a wide spatula, because fried trout is fragile and the skin comes away easily.
Frequently asked questions
Can it be cooked in the oven or on the grill?
Yes, on baking paper it takes 15-20 minutes at 200 °C (180 °C in a fan oven), and on the grill 5-6 minutes per side. Oil the grill rack before you start.
What goes well with it as a side?
Boiled potatoes with parsley, steamed vegetables or a fresh salad. A little melted butter with almonds drizzled over it makes it especially delicious, a truly festive dish.
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- Forelle Müllerin Art (miller’s-style flour-dusted trout with lemon butter) · German
- Grilled trout with Balkan spices · South Slavic
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More hungarian ideas
- Fish Hash (Ragout)
- Roasted Pike
- Pike-Perch Roasted in Butter
- Catfish with Anchovy
- Fish Paprikash
- Pike-Perch Chambord Style
- Fish, Rác Style
- Stuffed Pike
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