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Easy Nashville Hot Trout for Weeknights

Pan-seared trout with crispy skin, brushed with a quick, balanced Nashville hot cayenne oil, no deep fryer required.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 355
Ingredients Method

Ingredients
  

  • For the Trout
  • 4 trout fillets skin-on, about 5 to 6 oz each
  • 2 tbsp all-purpose flour
  • Salt and black pepper to taste
  • 2 tbsp neutral oil
  • 2 tbsp unsalted butter
  • For the Nashville Hot Oil
  • 1/4 cup neutral oil
  • 2 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • To Serve
  • White bread slices or dill pickles
  • Coleslaw
  • Lemon wedges

Method
 

  1. Pat trout dry, season with salt and pepper, and dust lightly with flour.
  2. Heat oil and butter in a skillet over medium-high heat. Sear trout skin-side down 3 to 4 minutes until crisp, flip, and cook 2 more minutes.
  3. Remove fish. In the same pan, combine oil, cayenne, brown sugar, smoked paprika, garlic powder, and salt. Warm over low heat 1 minute, stirring, without scorching.
  4. Brush the hot oil glaze generously over the trout.
  5. Serve immediately with bread or pickles, coleslaw, and lemon wedges.