Main Dishes |
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Crispy Lemon-Butter Trout - 2026
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
1. Pat trout very dry. Season with salt, pepper, and garlic powder. Lightly coat in flour and shake off excess.
2. Heat skillet on medium-high heat. Add olive oil and 2 tbsp butter. Heat until butter foams.
3. Place fillets in the pan and cook 1½–2 minutes. Flip carefully and cook 1–1½ minutes more.
4. Reduce heat slightly. Add remaining 1 tbsp butter and minced garlic. Squeeze lemon juice into the pan.
Spoon butter over the fish for 20–30 seconds.
5. Sprinkle with parsley and serve immediately.
This is a recipe we used as an option to our regular fish fry after a successful catch at Trout Hollow Lodge. Pairs great with lemon angel hair pasta!
- 4 trout fillets
- ½ cup flour
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 clove garlic, minced
- Juice of ½ lemon
- 1 tbsp chopped parsley (optional)
PREPARATION
1. Pat trout very dry. Season with salt, pepper, and garlic powder. Lightly coat in flour and shake off excess.
2. Heat skillet on medium-high heat. Add olive oil and 2 tbsp butter. Heat until butter foams.
3. Place fillets in the pan and cook 1½–2 minutes. Flip carefully and cook 1–1½ minutes more.
4. Reduce heat slightly. Add remaining 1 tbsp butter and minced garlic. Squeeze lemon juice into the pan.
Spoon butter over the fish for 20–30 seconds.
5. Sprinkle with parsley and serve immediately.
This is a recipe we used as an option to our regular fish fry after a successful catch at Trout Hollow Lodge. Pairs great with lemon angel hair pasta!
