Pan Fried Trout with Lemon Butter Sauce

This is SO good.  It really is one of our favorite dishes. My brother is a fisherman and when he shares his bounty with us, this is what I make!  Thanks, Al!

Ingredients:

Trout:

• 10 trout filets
• ½ C. flour
• ½ T. Tony Chachere’s Creole Seasoning
• 1 t. kosher salt
• ½ C. vegetable oil

Lemon Butter Sauce:

• 1)         ½ C. white wine
• 2)         ¼ C. lemon juice or the juice of 1 ½ lemons
• 3)         4 cloves of garlic, minced
• 4)         2 shallots, finely chopped
• 5)         ½ T. Tony Chachere’s Creole Seasoning
• 6)         1 t. kosher salt
• 7)         ½ t. black pepper
• 8)         1 T. Worcestershire sauce
• 9)         1 T. Crystal hot sauce
• 10)       ¼ C. heavy cream
• 11)       1 stick of butter, cut into small pieces, room temperature

Directions: 

1. Get the ingredients ready for the lemon butter sauce in batches (that’s why I numbered the ingredients)
2. In bowl one: combine 1 – 4, in bowl two: 5 – 9, in bowl three: 10 and in bowl four: 11            
3. Heat a medium skillet over high heat, when the skillet is “Screaming HOT” add bowl one
4. Cook for 3 minutes, whisking constantly
5. Next add bowl two and cook for 3 minutes or until the mixture is like syrup, continue to whisk
6. Add the cream (bowl three) and cook for 1 minute
7. Remove the skillet from the heat and then whisk in the butter (bowl four)
8. Let the sauce rest while you cook the fish
9. In a large frying pan, heat the vegetable oil over medium heat
10. Combine the flour, Creole seasoning, and salt in a shallow bowl
11. Dredge the trout fillets through the flour mixture
12. Pan fry the fish about 3 minutes per side or until golden brown
13. Remove and allow to drain on a cooling rack

Tips and Tricks:

• It is important to have the ingredients for the sauce ready in batches, because it cooks at such a high heat.
• I serve this with pasta because the sauce can be used on both the pasta and the fish.