Brook Trout Recipe
Make Brook Trout Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & seasoning
Coating & fat
Finish & garnish
Method
Prep the fish
- 1
Clean and dry
Rinse each brook trout under cold water and pat very dry inside and out with paper towels. Leaving the skin on helps keep the fish intact while cooking.
- 2
Coating
- 3
Make the dredge
In a shallow dish, combine the all-purpose flour, smoked paprika, fine cornmeal (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Mix until even.
- 4
Dredge the trout
Lightly dust each prepared trout in the flour mixture, shaking off excess. The thin coating will crisp the skin and help keep the fish moist. Place dredged trout on a tray while you heat the pan.
Cook
- 5
Heat fat
In a large skillet (preferably cast-iron or heavy-bottomed) heat 2 tbsp unsalted butter and 2 tbsp neutral oil over medium-high heat until the butter is foamy and the oil shimmers. This combination gives flavor and raises the smoke point.
- 6
Sear the trout
Working in a single layer (cook in two batches if needed), carefully place trout in the hot pan, skin-side down. Press gently with a spatula for 10–15 seconds to ensure full contact. Cook undisturbed 3–4 minutes until the skin is golden and crisp.
- 7
Flip and finish
Turn the trout gently and add the remaining 2 tbsp butter to the pan. Spoon the melted butter over the fish (basting) and cook 2–3 more minutes, or until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium, or cook a bit longer if you prefer fully opaque flesh. The total cook time will be 5–7 minutes depending on fish size.
Rest and finish
- 8
- 9
- 10