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Test Kitchen Approved

Chicharron Salt Crusted Trout

Recipe By Suzanne Klein, Savory Spice Test Kitchen

Prep Time

5 Minutes

Cooking Time

5 Minutes

Recipe By Suzanne Klein, Savory Spice Test Kitchen

Chicharron Salt and fish is a surprisingly delicious combination. Perfect for camping trips and weeknight meals alike.

Serving Suggestions

Great with fruit salsa, like a mix of avocado, mango, and cilantro.

Recipe Notes

*Cornmeal adds a crunchy layer to the pan-fried trout, but this recipe works without the cornmeal coating.

Ingredients

½ cups cornmeal (optional)*


2 (6 to 8 oz.) trout fillets

2 Tbsp. olive oil

2 Tbsp. butter

Savory Spice ingredients in this recipe

  • The Original Chicharron Salt

    This original flavor is leaving soon...get it while supplies last! Chicharrones, also known as pork rinds or cracklings, are pork skins which have...

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Directions

Place cornmeal (if using) and Chicharron Salt on two separate plates. Press flesh side of each trout fillet in Chicharron Salt to coat. Press both sides of the trout fillets in cornmeal to coat. In a large skillet, melt 1 Tbsp. oil with 1 Tbsp. butter over medium-high heat. Fry one fillet at a time for about 2 min. per side, starting with the flesh-side down. Repeat process with second fillet. Serve immediately after frying.