CAJUN MEUNIÈRE SPECKLED TROUT

Prep time 
10 mins 

Cook time 
12 mins 

Total time 
22 mins 

A Louisiana classic — lightly pan-fried speckled trout topped with a rich lemon-butter Meunière sauce. Simple, elegant, and perfect for fresh trout straight from the Gulf. 

Recipe by: George Graham 
Serves: 4 

Ingredients 

• 4 speckled trout fillets (skin removed if desired) 
• 1 cup all-purpose flour 
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper 
• 4 tablespoons unsalted butter 
• 2 tablespoons vegetable oil 
• 1 lemon, juiced 
• 1 tablespoon Worcestershire sauce 
• 2 tablespoons chopped parsley 
• Lemon wedges, for serving 

Instructions 

1. Season the flour 
   In a shallow dish, mix flour, Cajun seasoning, salt, and black pepper. 
2. Dredge the fish 
   Lightly coat trout fillets in the seasoned flour. Shake off excess. 
3. Pan fry 
   Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. 
   Cook trout 3–4 minutes per side until golden brown and flaky. 
4. Make the Meunière sauce 
   Remove fish and keep warm. Add remaining butter to the skillet. 
   Stir in lemon juice and Worcestershire sauce, scraping up browned bits from the pan. 
5. Finish 
   Spoon sauce over trout and sprinkle with chopped parsley. 
6. Serve 
   Plate with lemon wedges and sides like dirty rice, corn maque choux, or roasted potatoes. 

Notes 

• Fresh trout is ideal — thin fillets cook fast. 
• Don’t overcook; trout should stay flaky and moist. 
• For extra Cajun flavor, add a pinch of cayenne to the flour mix.