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Citrus Pan-Fried Trout with Toasted Almonds

A healthy, sustainable dish for institutions that can easily be sized down for home.

Yield: 64 servings

Serving size: 1 piece trout


80 boned trout, heads off

1 quart milk

5 cups flour

2 T. ground black pepper

¼ cup Kosher salt

Clarified butter or vegetable oil for frying

2 cups melted butter

2 lbs. sliced almonds

2 T. grated orange zest

¼ cup chopped parsley

2 cups orange juice

1/4 cup lemon juice

Orange and lemon slices for garnish


Dip the trout in milk, then in flour and salt and pepper. Shake off any excess flour.

Fry fish in oil or butter on flat top or griddle for 4 minutes on each side. Internal temperature should reach 145 degrees. Keep warm while you make the sauce.

Melt butter and add the almonds, stirring until golden. Stir in orange zest, parsley and citrus juices. Spoon sauce over fish and garnish with orange and lemon slices.

© Chef Alison Negrin, 2014

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