Blue Corn Pan Fried Trout
Crispy, golden, and packed with flavor, Blue Corn Pan Fried Trout is a delightfully rustic dish that combines the nutty taste of blue cornmeal with the delicate, flaky texture of trout. In this recipe, trout fillets are coated in a vibrant mixture of blue cornmeal, all-purpose flour, smoked paprika, and garlic powder before being pan-fried to perfection in a hot skillet. The buttermilk soak ensures the coating sticks beautifully, creating a crunchy exterior that pairs wonderfully with the tender fish inside. Finished with a squeeze of fresh lemon juice and a sprinkle of parsley, this quick and easy recipe comes together in just 25 minutes, making it perfect for busy weeknights or an elegant weekend dinner. A must-try for seafood lovers and fans of Southwestern-inspired flavors!
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Recipe Information
Ingredients
- 4 fillets trout fillets
- 1 cup blue cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup buttermilk
- 0.25 cup vegetable oil
- 1 lemon
- 2 tablespoons fresh parsley (for garnish, optional)
Instructions
Rinse and pat dry the trout fillets with paper towels.
In a shallow dish, combine blue cornmeal, flour, garlic powder, smoked paprika, salt, and black pepper. Mix well to ensure even distribution of seasoning.
Pour the buttermilk into a separate shallow dish.
Dip each trout fillet into the buttermilk, coating both sides lightly, and then dredge it in the blue cornmeal mixture. Press gently to help the coating adhere. Set the coated fillets aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering but not smoking, carefully add the coated trout fillets to the pan, skin-side down if applicable.
Cook the trout for about 3-4 minutes on one side until the coating is golden brown and crispy, then carefully flip and cook for another 3 minutes on the other side, or until the fish is opaque and flakes easily with a fork.
Remove the trout from the skillet and place on a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for squeezing over the fish. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 9.1 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 137.3 mcg | 686% | |
| Calcium | 667 mg | 51% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4205 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
