Pan Seared Speckled Trout

I would say maybe a little hotter oil?

Need to develop the crispy batter as fast as possible with trout filets without soaking the fish in oil.

Make a meuniere sauce and baked asparagus with lemon pepper and butter.

I take a little of the oil that I used to fry the fish, add some butter, crystal, Worcestershire sauce, lemon, and garlic. Reduce that down. drip that over the fish filets when they are most crispy.

Also try to salt them pretty heavily the night before next time to get the moisture out and firm them up. If you put a really excess amount of salt, wash it off right before cooking them.

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Parmesan crusted trout filets slap ALL the titties

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Trout Bandit

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Pan seared trout filets tonight. Came out good but slightly soft/mushy in center. Decent sized filets from 18in trout, cooked about 2 minutes per side. Fish were caught yesterday so very fresh. Any tips and tricks to make more flaky, less mushy?

Also if you have a great trout recipe, please share.

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2 likely culprits,

1. You didn't cook long enough for size of filet.
2. Pan wasn't hot enough at the start.

Also, if it wasn't undercooked, it could be that the fish warmed too much prior to cooking, resulting in a soggy filet. You want that fish ice cold (not frozen) when it hits the pan. You can keep the fish in a ziplock, then put the ziplock in a bowl of ice water in fridge. Replace ice water as the ice melts.

This will keep the filet firm. Then, straight into a hot skillet. Use a spatula to split the biggest filet when you think it's done and you'll know for sure if it is flaky.

I’ve honestly never heard of wanting any item cold to begin the cooking process so please do report back