January 27, 2019

Crispy Trout with Lemon and Capers – Gluten Free

Many varieties of fish (halibut, black cod, tuna, etc) are so expensive, it’s almost cost-prohibitive to buy them. That’s not the case for trout…thankfully. If you like crispy skin, tangy lemon and salty capers, Crispy Trout with Lemon and Capers is for you. I was pleasantly surprised by how much everyone in my family loved the combination. But I was completely shocked when I started getting dinner requests for crispy trout from the kids. That’s a sure sign you have a recipe winner!

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Prepare Seasoned Flour

Place gluten free flour onto parchment paper or tin foil. Season flour with kosher salt and pepper. Mix thoroughly with a fork.

Dredge Trout in Seasoned Flour, Skin-Side Only

dredge skin-side only with seasoned flour

Dredge skin-side only of each piece of trout.

Cooking Trout

Carefully place trout skin-side down in a nonstick pan heated with olive oil.

cook trout side side down, until most of pink in fish is gone

Once trout begins to lose most of its raw color (as shown above) approx 5 minutes, it’s time to carefully flip each piece.

The skin should look brown and be crisp and firm to the touch. Cook for another 1-2 minutes and put onto a serving platter or individual plates, skin side up (to keep the skin crispy). If cooking more pieces of trout, repeat instructions above.

Lemon Caper Sauce

Once all pieces of trout are cooked and plated, it’s time to make the sauce. Using the same pan, lower the heat slightly and add more olive oil if needed. Then add 1/4-1/3 cup white wine, it will sizzle. (See NOTE section in recipe below regarding White Wine.) Cook for 1-2 minutes until most of the wine evaporates. Then add lemon zest, lemon juice, pat of butter and capers. Cook additional 30 seconds.

Crispy Trout with Lemon and Capers – Gluten Free

Pour sauce over fish and garnish with lemon slices and chopped parsley. If you don’t usually eat the skin on fish, you should definitely try it. It’s what makes this recipe special!

Print Recipe

5 from 1 vote

Crispy Trout with Lemon and Capers – Gluten Free

Prep Time10

Cook Time10

Total Time20

Course: dinner

Cuisine: American, French, Mediterranean

Keyword: Capers, Fish, gluten free, lemon, Parsley, Trout

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

1-2 tablespoon olive oil more if needed
4 trout halves or 2 whole trout fillets
1/3 cup gluten free flour Bob’s Red Mill 1:1 Baking Flour
1/2 teaspoon kosher salt to season flour
1/4 teaspoon ground pepper to season flour
1 lemon zested
1/2 lemon juiced
2 tablespoons capers drained
1/4-1/3 cup white wine drinking not cooking wine, refer to NOTES section
pat of butter salted or unsalted, optional
1 teaspoon parsley chopped for garnish
1/2 lemon sliced into rounds as garnish

Instructions

Place gluten free flour on parchment paper, tin foil or a plate.
Season flour with kosher salt and pepper.
Dredge skin-side only of each piece of trout.
Heat olive oil on medium high in a non-stick large pan and carefully place trout skin-side down into the pan.
For best results, don’t crowd the pan.
Once trout begins to lose most of its raw color (approx. 5 minutes) turn trout.
Cook for another 1-2 minutes. Once cooked through, carefully remove trout from the pan and plate skin side up to keep the skin crispy.
If cooking additional pieces of trout, add more olive oil to the pan.
Otherwise, add 1/4-1/3 cup of wine to the pan. (It will sizzle.)
Once the wine evaporates a little bit (approx. one minute), add the lemon zest, lemon juice, pat of butter and capers. Stir.
Cook sauce for an additional 1-2 minutes until sauce has a nice thickness and color.
Pour sauce over trout and garnish with lemon slices and chopped parsley.

Notes

Cooking time varies dependent on the size and thickness of the trout fillets.

The trout fillets pictured here are large and meaty, usually the fillets are smaller and thinner.

Use whatever gluten free flour you have in your pantry to coat the skin on the trout. If you don’t have gluten free flour on-hand, use corn or potato starch. If you’re not gluten free, use regular flour.

The pat of butter can be omitted.

For the white wine, use whatever you have open in the refrigerator. If you don’t have any open, use a wine that you like to drink and have a glass with the trout.

Recipe developed by me.

If you like this recipe, you may also like these other GFchow recipes. Crispy Tofu with Maple-Soy Glaze, Mediterranean Grilled Chicken with Lemon and Olives, and Sugar-Seared Salmon.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.