Lemon Trout

Lemon Trout

Lemon Trout
For a burst of crispy flavor, lemony trout fillets are lightly seasoned with a spicy seasoning and fried.

Stir the flour, lemon pepper, salt, thyme, cayenne, and half of the lemon zest in a large bowl.

Fish fillets should soak for about a minute in a shallow dish filled with lemon juice and the remaining lemon zest.

A big skillet with medium heat is used to heat the oil.

The flour mixture should be applied to both sides of the trout fillets.

Place the fillets in the hot oil after shaking off the excess.

Cook the fish for 3 to 4 minutes on each side, or until golden brown and fork-flaky.

Eliminate any remaining lemon juice.

Before serving, remove from the skillet and quickly pat dry with paper towels.

Add a lemon wedge to each serving as a garnish.