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Crispy breaded pan-fried trout fillets
Trout fillets coated in flour, egg, and breadcrumbs, then fried until golden. Serve with potato salad or boiled potatoes. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 30 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
These fried trout fillets are fish schnitzels: skin-on fillets coated in flour, beaten egg, and breadcrumbs, then fried in oil until golden. Trout has delicate flesh with few bones, making it appealing to children, too.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Prepare the fillets
5 minPat the fillets dry with a paper towel, check for bones, season with salt, and drizzle with lemon juice.
Bread the fillets
10 minCoat the fillets in flour, then beaten eggs, and finally breadcrumbs, pressing the crumbs on gently.
Fry the fillets
12 minHeat the oil in a wide skillet to 170 °C (340 °F). Fry the fillets for 2–3 minutes per side until golden. Drain on paper towels.
Serve
Serve with lemon wedges, potato salad or boiled potatoes.
Tip: Bread the fillets just before frying; if they sit too long after breading, the breadcrumbs become damp and fall off during frying.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 442 kcal
- Protein
- 44 g
- Carbohydrates
- 31 g
- of which sugars
- 2.4 g
- Fat
- 15 g
- of which saturates
- 3.6 g
- Fiber
- 2.3 g
- Salt
- 2.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vyprážané pstruhové filety v trojobale
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