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Pan Fried Speckled Trout with Brown Butter Sauce Recipe

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This recipe for Pan Fried Speckled Trout with Brown Butter Sauce, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ryan Rojas
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Speckled Trout Fillets(any other fish fillets will do)
Olive oil
Butter
Flour
Lemons or lemon juice
Cajun Seasoning

Directions:
Directions:
Take your fish fillets and pat them dry with a towel, getting off most of the moisture. Season the fillets on both sides with any Cajun seasoning that you may have laying around. In a large skillet, I used a non stick one(on med-hi heat), add 1 tbsp of Olive Oil and 1 tbsp of butter.

Take two of the fillets and dredge them in un-seasoned flour on both sides shaking off the excess flour (You want them lightly dusted with flour). Place the two fillets in the pan and cook on that one side until you can see the edges starting to turn white (about 2 minutes depends on the fillet). Flip the fillets (you can tilt the pan and get the oil away from the fillet so that you don't make a mess). Cook on the other side until the fillet firms up to the touch (about 2 minutes, depending on the fillet once again).

Take out the fillets and plate, Add back to the skillet another table spoon of butter and stir. This will de-glaze the pan and the butter will start to brown (it doesn't take very long under a minute). Add the juice of one lemon or a splash of lemon juice (about a teaspoon) and stir for 20-30 seconds.
Pour this over the cooked fish fillets and enjoy.

Number Of Servings:
Number Of Servings:
2-3 fillets per person
Preparation Time:
Preparation Time:
Less than two beers
Personal Notes:
Personal Notes:
You want a spatula large enough to fit the fillet on it so that it doesn't break when flipping. All of the butter, olive oil and lemon juice are approximate, as I never measure anything. This is a recipe that I saw on TV and is available at GW Fins in New Orleans.

 

 

 

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