German Pan-Fried Trout
This crispy traditional German pan-fried trout with a butter-beer sauce is easy and quick to prepare — perfect for an Oktoberfest celebration.
Servings 4 servings
Calories 245kcal
Ingredients
German Pan-Fried Trout
- 4 whole trout gutted and prepared for cooking
- ¼ cup flour
- 2 teaspoons salt
- ½ teaspoon pepper
- 5 lemons divided
- ¼ cup canola oil
- ¼ cup fresh parsley chopped, for garnish
Butter-Beer Sauce
- ¼ cup butter
- 1 garlic clove grated or minced
- 1 tablespoon beer preferably a wiessbier or something similar
- ½ lemon juiced
- Pinch of salt
Instructions
German Pan-Fried Trout
- Rinse the inside of the trout and pat dry.
- Mix together the flour, salt and pepper and spread on a large plate. Dredge both sides of each trout. Cut four lemons into slices and tuck the slices into the fish.
- Heat the canola oil over medium-high in a large skillet until it shimmers. Carefully place two trout in the skillet and cook for about five minutes on one side. Flip the trout and cook for another five minutes on the other side. When the first two trout finish cooking, either keep warm in a 200-degree oven or cover with tinfoil. Repeat with the remaining trout. If necessary, you can add more oil to the skillet.
- Garnish the trout with fresh parsley and sprinkle the juice of the remaining lemon over the fish. Serve with a side of butter-beer sauce. Enjoy!
Butter-Beer Sauce
- While the second fish cooks, melt the butter. Add garlic and cook for about 30 seconds. Stir in the beer, lemon juice and salt. Start with 1 tablespoon of beer and if you want a stronger beer flavor, add another tablespoon.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1filet | Calories: 245kcal | Carbohydrates: 8g | Protein: 7g | Fat: 20g | Cholesterol: 16mg | Sodium: 1.87mg