Pan-Seared Cajun Speckled Trout

Ingredients

• 2 fillets (6–8 oz each) speckled trout fillets, skin on
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried thyme
• 2 tablespoons butter

Instructions

1. 1

   Pat the trout fillets completely dry with paper towels, pressing gently on both sides so the skin and flesh have no visible moisture left.

2. 2

   Mix the paprika, garlic powder, cayenne pepper, and dried thyme in a small bowl, stirring with a fork until combined.

3. 3

   Sprinkle the spice mixture evenly over both sides of each fillet, using your fingertips to press it gently into the flesh and skin so it sticks.

4. 4

   Place a 12-inch cast iron skillet or heavy-bottomed nonstick skillet over medium-high heat and add 1 tablespoon of the butter.

5. 5

   When the butter stops foaming and the pan is hot enough that a droplet of water sizzles and evaporates immediately, place the trout fillets skin-side down in the pan.

6. 6

   Cook undisturbed for 5–6 minutes until the skin is deep golden brown and crispy and the edges of the fillet turn opaque white.

7. 7

   Use a thin metal spatula to gently slide under each fillet and flip it over in one smooth motion, keeping the crispy skin intact.

8. 8

   Add the remaining 1 tablespoon of butter to the pan and cook the fillets on the flesh side for 2–3 minutes until the thickest part flakes easily when you press it gently with a fork.

9. 9

   Slide each fillet onto a plate skin-side up so the crispy skin faces up, and drizzle any browned butter remaining in the pan over the top.

Tools you’ll need

• 12-inch cast iron skillet or heavy nonstick skillet
• paper towels
• small mixing bowl
• fork
• thin metal spatula

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