The best way to fry #trout: A simple guide to frying to a crisp
Tell me the truth. Trout can be a bit scary if you are not used to handling them. It sticks. If you look at it wrong, it will fall apart. But what if I get it right? flaky, rich and faster than takeout.
You don’t need a culinary degree to do this job. Just respect the heat and let the salt do the heavy lifting.
Here’s how you can do it yourself without ruining dinner.
What do you really need?
Keep the pantry simple. If you have these four things, you’re fine.
- Fresh trout: Whole or fillet. make sure it’s cleaned out.
- Rock Salt: This isn’t just for show. It absorbs moisture and creates a unique skin.
- Butter: Just one tablespoon. You want a nutty flavor, not a lot of dairy.
- Olive oil: Half a teacup (roughly 100ml). You need enough to cover the bottom of the pot.
Process: less is more
Start the night before if possible. Wash the fish thoroughly. Cleaning the inside of the pool is not enough. Enter the cave. Pat dry. Moisture is the enemy of crispness.
When you’re ready to cook, don’t just throw in the fish.
- **Wipe it off. ** Rub rock salt over the trout. Seriously, all over. This allows the flavor to absorb into the meat from the inside and tightens the skin.
- **Heat the fat. ** Prepare the pot. Add 1 tablespoon of butter and olive oil. Wait. Heat until the oil shimmers and the butter no longer bubbles vigorously. You need hot, not smoking.
- **Fry. ** Add fish. Do not crowd the pan. If cooking several fillets, cook in batches.
- Low and slow. This is the trick. Reduce heat to medium-low. Do not use high heat to fry fish. Fry slowly so that the inside is moist and the outside is golden brown. Fry until fully cooked on both sides.
- **Use immediately. ** Remove to a plate.
What to connect
I’ve always felt that trout is perfect with something acidic or fresh to break up the richness of butter or oil.
A simple carrot salad works wonders here. Shred the carrots and with a splash of lemon or vinegar on top. Adds a crunchy sensation. It adds color. Keeps meals from feeling heavy.
Why is rock salt important?
You might be tempted to use table salt. Don’t.
Table salt dissolves quickly. Keeps the surface of the fish moist without drying out. Rock salt has large crystals. Even if you wipe it off, it won’t completely dissolve right away. It sits there and pulling out excess water from the surface of the fish. That dry surface? That’s what browns. This makes it crispy.
Results
You end up with a piece of fish that has and slightly crispy on the outside.
