Pan Fry Trout Fillets – crispy without flour | Christine Cushing

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I’ll show you how easy it is to master pan frying trout in a cast iron pan, get crispy skin, without flour and how to tell if it’s fresh. I’ll show you why slime is good and in 10 minutes with a few spices, extra virgin olive oil and fresh parsley, your fillet of trout will be transformed into a crispy and delicious dish everyone will love. It’s gluten free, keto and a perfect source of protein.

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Zack Covington says:

tell you right now that trout is dyed

Rookie Chef says:

You did it perfectly. I tried it with Icelandic cod (no skin) and it went to mush.

Perfect Chaos says:

I just caught my first rainbow trout and have no idea how to cook it that’s why I’m hear

Brova Yurbee says:

Cooking Temperature?

song dong says:

After watching you cooking show,I know you are a very good chef,subscribed

viperdragon 14 says:

What kinda oil

Jonas D Archer says:

Thank you so much for this video. You've a new subscriber. My fiance lived in a land locked state a could never really get fresh fish and always hated the taste. Were in Washington and hes finally had fresh fish and is starting to love it, so much so that I'm learning to catch and prep rainbow trout from our lake as they're good and healthy here so we can have the freshest from catch to plate. This is perfect. I would also love to know if you have a suggestion for cooking stuffed trout.

Marty P says:

Great video. Here in Alaska, the rivers will be full of salmon soon, hopefully. Have you experimented with scoring the fish skin? Would interesting to compare scored vs no score techniques. Anyhow, really enjoy your cooking and style, pretty lady.

Mickey Bauer says:

What kind of trout is that? That looks more like salmon. I usually get rainbow trout at the color is nothing like it.

centaur6ify says:

This was excellent. The blackened part of the fish was most tasty.

Bettye's Cooking Channel says:

Nicely done.

MrAntiKnowledge says:

Great, now I want fish and all the stores are closed.
Why am I doing this to myself.

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