Frying Trout in a Mountain Pan – Georgy Kavkaz

🎣 1. INGREDIENTS (Serves 2–3)

• 1–2 whole fresh trout, around 500–700 g total, gutted and cleaned
• 3–4 tbsp animal fat (butter, clarified butter, or tallow) or high‑heat oil
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 2–3 garlic cloves, lightly smashed
• 1 lemon, sliced or quartered
• Optional: fresh parsley or dill for serving

🔪 2. PREP THE TROUT

1. Pat each trout dry using paper towels—dry skin is essential for a great sear.
2. Make 2–3 shallow diagonal slashes in the skin on each side—this helps heat penetrate and flavors infuse.
3. Generously season the inside and outside with salt and pepper.
4. Insert garlic cloves and a slice or two of lemon into the cavity for flavor.

🔥 3. HEAT THE PAN & SEAR

1. Heat a heavy skillet (cast iron ideal) over medium‑high heat until hot.
2. Add your fat or oil and wait until it shimmers.
3. Place trout skin‑side down, arranging them without overcrowding.
4. Let cook undisturbed for 4–5 minutes, until the skin is golden and crisp.

🤏 4. FLIP & FINISH

1. Carefully flip each trout using a spatula—cook the other side for 3–4 minutes until opaque.
2. Toss in the garlic and lightly brown it in the pan—this will perfume the fat.
3. Squeeze fresh lemon over trout just before removing from heat.

🧘 5. REST & PLATE

1. Transfer trout to a serving platter and let rest for 2–3 minutes—this seals in juices.
2. Garnish with lemon wedges and fresh herbs.
3. Serve with:
   • Rustic bread or flatbread to soak up pan juices
   • A crisp salad or pickled vegetables for balance
   • Optional: a glass of cold tea

🔥 NOTES

• Dry skin = crisp fish—essentials only.
• Slashes let in flavor and prevent splitting.
• Sear skin‑side down first to lock texture.
• Let the pan do the work—no flipping early.
• Quick rest = juicy meat.