Pan Fried Trout

Megan Mitchell takes you to the beautiful Finger Lakes region of New York to make an upscale twist on the classic fish and chips.


  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup buttermilk
  • 2-3 drops of hot sauce
  • 2 filets of trout
  • 1 cups panko


  1. Place buttermilk in a shallow dish.
  2. Add pepper, salt and hot sauce to buttermilk.
  3. Place panko in another shallow dish.
  4. Working with 1 piece of fish at a time, dip fish into buttermilk, and dredge in panko.
  5. Heat a large skillet over medium-high heat.
  6. Add oil to pan.
  7. Reduce heat to medium; cook 3 to 4 minutes on each side