Pan-Fried Trout

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Pan-Fried Trout

Pan-Fried Trout

Marinating stronger flavored fish like trout in buttermilk eliminates some of the fishy flavors. A quick turn in cornmeal makes a crunchy, crusty exterior.

Serves 4

Prep Time 30 min

Total Time 60 min.


  • 1/3 cup buttermilk
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 4 small fresh whole trout, (about 1 1/2 pounds total)
  • 1/2 cup yellow cornmeal, preferably stone-ground
  • 1 tablespoon extra-virgin olive oil
  • Lemon wedges

Cooking Directions

Step 1

Mix buttermilk and 1/4 teaspoon each of salt and pepper in a shallow pan or bowl large enough to hold the fish in a single layer. Add fish and turn to coat evenly, rubbing buttermilk into cavities. Cover and place in refrigerator for 30 minutes.

Step 2

Combine cornmeal and the remaining 1/4 teaspoon each of salt and pepper in a shallow pan or on a large plate. Set aside.

Step 3

Remove fish from refrigerator. Heat oil in a large nonstick pan over medium heat. Shake excess buttermilk off trout, then dredge in cornmeal mixture, turning to coat evenly. Place fish gently in heated pan. (If pan is smaller, cook fish in two batches.) Turn heat to low and cook fish until cornmeal crust is well browned, about 10 minutes. Turn carefully, using tongs or 2 spatulas if needed; continue cooking on second side until well browned, another 10 minutes. Serve immediately with lemon wedges.