CHICKEN FRIED TROUT: CRISPY SOUTHERN-STYLE FISH PERFECTION

Key Info

Prep Time: 15-25 minutes

Cook Time: 5-10 minutes

Total Time: 25-40 minutes

Servings: 2-4

Difficulty: Intermediate

Dietary Tags: Pescatarian, Contains Dairy/Gluten

Equipment Needed

• Large skillet
• Tongs
• Paper towels
• Meat thermometer
• Large bowl for dredging

Ingredients

• 4-6 trout fillets (6 oz each)
• 2 cups buttermilk
• 1-2 cups all-purpose flour
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• Vegetable oil for frying

Crucial Pro Tips

• Pat fish completely dry before dredging
• Oil temperature matters – aim for 350°F
• Don’t overcrowd the pan
• Fry in batches for maximum crispiness

Method

1. Mix flour with salt, pepper, and garlic powder in shallow dish
2. Soak trout in buttermilk for 10-15 minutes
3. Drain fish and thoroughly coat in seasoned flour
4. Heat oil in skillet to 350°F
5. Carefully place fillets in hot oil, fry 2-3 minutes per side
6. Fish is done when internal temperature reaches 145°F
7. Drain on paper towels to remove excess oil

Serving Suggestions

• Garnish with fresh lemon wedges
• Serve with tartar sauce
• Pair with coleslaw or crisp salad

Storage

• Refrigerate leftovers 1-2 days
• Reheat in oven at 350°F to maintain crispiness

Common Mistakes to Avoid

• Using wet fish (prevents crispy coating)
• Oil not hot enough
• Flipping fish too frequently
• Overcooking

Variations

• Gluten-free: Use cornmeal instead of flour
• Spicy: Add Cajun seasoning to flour mix
• Air fryer option: Cook at 375°F for 8-10 minutes

Nutrition (per serving)

• Protein: 22g
• Fat: 15g
• Carbs: 10g

Chef’s Secret

The buttermilk bath isn’t just tradition – it tenderizes the fish and helps the crispy coating stick perfectly. Trust me, this trick makes all the difference!