Crispy garlic-herb cast iron trout

Name: Crispy garlic-herb cast iron trout
Prep time: 10 min
Cook time: 8 min
Yield: 2
Cuisine: American
Ingredients: 2 whole stocker rainbow trout, cleaned, scaled and patted completely dry; 2 tbsp avocado or canola oil (a high smoke point); 2 tbsp unsalted butter; 3 cloves garlic, smashed; 4 sprigs fresh thyme; 1 tsp kosher salt; ½ tsp freshly cracked black pepper; ½ tsp smoked paprika; Lemon wedges, to serve

A stocked trout is small enough to cook whole in one skillet, and that is the whole idea here. The pan gets properly hot, the fish goes in skin down and stays put, and the butter, garlic and thyme only join once the skin has crisped.

It is about ten minutes at the stove, which makes it the one to cook the night you come home with a couple of fish and not much patience.

About 20 min. Serves 2.

Ingredients

2 whole stocker rainbow trout, cleaned, scaled and patted completely dry
2 tbsp avocado or canola oil (a high smoke point)
2 tbsp unsalted butter
3 cloves garlic, smashed
4 sprigs fresh thyme
1 tsp kosher salt
½ tsp freshly cracked black pepper
½ tsp smoked paprika
Lemon wedges, to serve

Method

Cut three shallow diagonal slashes in the skin on each side of each trout. The cuts keep the skin from curling and let the heat reach the middle.
Season the cavity and both sides with the salt, pepper and paprika.
Heat the oil in a 12-inch cast iron skillet over medium-high until it shimmers. Lay each fish in with the far edge going down first, so hot oil splashes away from you, then press gently with a spatula for 10 seconds so the whole skin touches the pan.
Leave the fish alone for 3½ to 4 minutes, until the skin is golden and crisp, then turn it carefully.
Add the butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the fish for another 3 to 4 minutes, until the flesh flakes easily at the backbone. Serve right away with lemon.

Notes

Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
Dry fish crisps; wet fish steams. Pat the skin with paper towels until the towel comes away clean.
Stocked rainbows are small, so plan on about one fish per person. Our keeping guide covers the daily limit.
TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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