Pan-Seared Cajun Speckled Trout

Step 1

Pat the trout fillets completely dry with paper towels, pressing gently on both sides so the skin and flesh have no visible moisture left.

Step 2

Mix the paprika, garlic powder, cayenne pepper, and dried thyme in a small bowl, stirring with a fork until combined.

Step 3

Sprinkle the spice mixture evenly over both sides of each fillet, using your fingertips to press it gently into the flesh and skin so it sticks.

Step 4

Place a 12-inch cast iron skillet or heavy-bottomed nonstick skillet over medium-high heat and add 1 tablespoon of the butter.

Step 5

When the butter stops foaming and the pan is hot enough that a droplet of water sizzles and evaporates immediately, place the trout fillets skin-side down in the pan.

Step 6

Cook undisturbed for 5–6 minutes until the skin is deep golden brown and crispy and the edges of the fillet turn opaque white.

Step 7

Use a thin metal spatula to gently slide under each fillet and flip it over in one smooth motion, keeping the crispy skin intact.

Step 8

Add the remaining 1 tablespoon of butter to the pan and cook the fillets on the flesh side for 2–3 minutes until the thickest part flakes easily when you press it gently with a fork.

Step 9

Slide each fillet onto a plate skin-side up so the crispy skin faces up, and drizzle any browned butter remaining in the pan over the top.