Sauteed Lahontan Cutthroat Trout
Sautéed Lahontan Cutthroat Trout
Prep Time
25 mins
Cook Time
9 mins
Total Time
34 mins
Course: Seafood
Servings: 10
Author: Valya's Taste of Home
  • 4 – 5 lbs. – Trout fish
  • ½ cup – all-purpose flour
  • Salt and pepper to taste
  • Olive oil for frying
  1. Scrape all the scales off thoroughly. Cut the fish along the belly. Remove the insides and the head. Slice the fish into ½ inch pieces, or desired thickness. I like them thinner because the salt and pepper penetrate the meat better and provides a better taste.
  2. Place the fish slices into a bowl and rinse cleanly before frying.
  3. Coat the fish slices with flour on both sides.
  4. Add 2 tbsp. of olive oil onto a frying pan. Place coated fish into the pan.
  5. Sprinkle with salt and pepper to taste (I like my fish a little on the salty side).
  6. Fry the fish on low/med heat for five minutes.
  7. Turn the fish over. Sprinkle with salt and pepper again. Fry for another 3 – 4 minutes.
  8. Remove the fish from frying pan. Cool the fish for a few minutes before serving. This fish goes really well with my Homemade French Bread mashed potatoes and you can add any salad Cucumber/Tomato Salad, Cabbage and Cucumber Salad, Steamed Broccoli from my salad category.