Polenta Crusted Whole Trout

    32 minutes

    Fresh trout needs a simple preparation because it is so delicious. Serve with creamy mashed potatoes and greens.

    58 people made this

    Serves: 4 

    • 4 whole trout, cleaned with tails and heads on
    • 2 tablespoons olive oil
    • 3 tablespoons plain flour
    • 1/2 cup polenta
    • 1/8 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 4 lemon wedges to garnish

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Remove gills from fish and discard. Rinse fish under cold water.
    2. In a large frying pan, heat oil over medium heat.
    3. In shallow dish, combine the flour, polenta, cayenne, salt and pepper. Raise heat to high. Dredge fish in flour mixture and pan fry in hot oil for about 4 to 6 minutes on each side, or until meat flakes with a fork. Serve garnished with lemon wedges.

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    Reviews in English (55)


    My friend Karen asked me to review this recipe for her. According to Karen and her hubby, this dish was fantastic. The coating was light and crispy and she followed the recipe as written. She'll be doing this one again!  -  21 Jul 2008


    I cooked a large trout fillet. Turned out very moist. Will have this again. Thanks Lola!  -  21 Jul 2008


    This was a very tasty way to prepare rainbow trout. I had never made it before, but my grandmother used to prepare it like this whenever my grandfather brought trout home from fishing. I did cut off the heads and tails before frying. Also, frying the fish on high heat generated a lot of smoke and caused my smoke alarm to go off. The fish got so black on the outside, and my home got so smoky, that I ended up completing the cooking in the oven. However, the result was a very tasty fish - my husband loved it, as well.  -  21 Jul 2008