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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
- Season the flour
In a shallow dish, mix flour, Cajun seasoning, salt, and black pepper.
- Dredge the fish
Lightly coat trout fillets in the seasoned flour. Shake off excess.
- 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.
- 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.
- Finish
Spoon sauce over trout and sprinkle with chopped parsley.
- 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.
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