Trout Meunière

Preparation info

  • Difficulty


  • Yield:

    4 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

When the chefs of New Orleans first created their dishes, supposedly based on the classic cooking of the French, they may have been in the traditional mold. But I have found that their preparations are at variance with the teachings of Escoffier and in certain dishes have re-created recipes that hark back to the classics. It is true of most of the recipes for trout printed here, including this Trout Meunière.


  • 8 small trout (about 5 ounces each), or 4 large trout (8 to 10 ounces each)
  • ½ cup milk
  • ¼ cup flour
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½ to 1 cup peanut, vegetable, or corn oil
  • Juice of 1 lemon
  • 8 tablespoons butter
  • 8 lemon slices, seeded
  • ¼ cup finely chopped parsley


  1. Put the trout in a shallow dish and add the milk. Turn the fish in the milk.
  2. Drain the trout, one at a time, but do not pat dry.
  3. Blend the flour with salt and pepper. Dip each trout in the mixture and shake off the excess.
  4. Heat ½ cup oil in a skillet (or use 2 skillets, using ½ cup oil in each). Fry 4 trout at a time in 1 skillet, or cook all 8 in 2 skillets. The oil must be quite hot when the trout are added.
  5. When the trout are browned on one side, about 3 minutes, turn them. Spoon the oil over the trout as they cook. A 5-ounce trout should be cooked in about 5 minutes total cooking time; about 1 minute per ounce.
  6. When all the trout are cooked, transfer them to a serving platter and pour the lemon juice over.
  7. Heat the butter in a clean skillet, swirling it around until it foams. Continue cooking, swirling it around, until the butter is a hazelnut color. Pour this over the trout. Garnish each trout with 1 lemon slice and top with finely chopped parsley.