Delicious Blue Corn Pan-Fried Trout Recipe

Imagine biting into a crispy, pan-fried trout, coated with the finest blue cornmeal and spiced up with the savor of Chimayo chili powder. The combination of flavors and textures is guaranteed to make your mouth water. Here’s a recipe that will give you just that, and more – introducing our Blue Corn Pan-Fried Trout Recipe.

Not only is this recipe easy on the taste buds, but also on your health! Rainbow trout, that forms the foundation of this dish, is high in protein yet low in calories. But we spruce things up with a corn crust that gives it an extra crunch and richness of flavor, sure to leave you satisfied.

Whether you’re hosting a dinner party or preparing a meal for yourself or the family, this dish guarantees to impress with its beautifully contrasting colors and rich blend of spices. So grab your cast-iron skillet, fire up your stovetop and get ready to whip up this Southern delight!

Why You’ll Love This Recipe

Blue Corn Pan-Fried Trout
Blue Corn Pan-Fried Trout

There are few things in life more satisfying than a perfectly cooked fish recipe, and this Blue Corn Pan-Fried Trout is something truly special. As the name suggests, this recipe features a crispy, cornmeal crust made with delicious blue corn, giving the fish fillets a unique and flavorful crunch that’s sure to impress all of your guests.

But the blue corn crust isn’t the only thing to love about this dish. The trout itself is a wonderfully versatile fish, packed with protein and healthy omega-3 fatty acids. It’s also incredibly easy to cook, making it an ideal main course for a dinner party or a quick weeknight meal.

One of the great things about this recipe is that it’s incredibly adaptable. You can use any type of trout you like – rainbow trout, brown trout, sea trout, or even whole fish if you’re feeling adventurous. And if you don’t happen to have blue cornmeal on hand, you can easily substitute regular yellow cornmeal or even flour for a similarly crispy coating.

But what really makes this Blue Corn Pan-Fried Trout stand out is the combination of flavors and textures. The crunchy crust is complemented by a hint of spicy chipotle from the egg mixture, while tangy apple cider vinegar adds just the right amount of acidity to cut through the richness of the fish. It’s a perfect balance that will leave every taste bud in your mouth singing with joy.

Whether you’re an experienced home cook looking for a delicious new fish recipe to add to your repertoire or simply someone who loves trying new things in the kitchen, this Blue Corn Pan-Fried Trout is sure to delight and impress everyone at your next dinner party or family meal.

Ingredient List

 Golden and crispy pan-fried trout, ready to be devoured!
Golden and crispy pan-fried trout, ready to be devoured!

Here are the ingredients you’ll need to make this delicious Blue Corn Pan-Fried Trout Recipe:

Main Ingredients:

  • 4 rainbow trout fillets, skin on
  • 1/2 cup blue cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. chimayo chili powder
  • Salt and pepper
  • Olive oil for frying

For the egg mixture:

  • 2 eggs
  • 2 tbsp. milk
  • 1 chipotle chile pepper in adobo sauce, chopped, optional

For the corn crusted trout eggs:

  • 2 medium trout eggs, cleaned
  • 1/2 cup blue cornmeal
  • 1/4 cup flour
  • 1 tsp. cornmeal red chiles garlic
  • Salt and pepper

For the pan-fried trout seasoning:

  • 2 tbsp. unsalted butter or margarine
  • Smoked paprika
  • Salt and pepper

Optional garnish:

  • Lime wedges

These ingredients are easy to find, and many of them may already be in your pantry! Make sure to double-check your pantry before heading out to buy any ingredients so that you’ll have a fun, stress-free cooking experience.

The Recipe How-To

 Blue cornmeal gives the trout a unique texture and color that will impress your guests.
Blue cornmeal gives the trout a unique texture and color that will impress your guests.

Blue Corn Pan-Fried Trout Recipe

Now that you have gathered all the ingredients, let’s start with the how-to guide. This Blue Corn Pan-Fried Trout Recipe is a flavorful and crispy way to enjoy your fish. It’s easy to make and takes only a few minutes to cook.


  • Rainbow trout fillets
  • 1/2 cup blue cornmeal
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1/3 cup milk
  • 1 tablespoon Chimayo chili powder
  • 1 teaspoon Kosher salt
  • Olive oil
  • Salt and pepper

Step-by-step guide:

Step 1: In a shallow dish, combine the blue cornmeal, flour, chili powder, and salt.

Step 2: In another dish, whisk together the egg and milk.

Step 3: Rinse the trout fillets and pat them dry. Season each fillet generously with salt and pepper on both sides.

Step 4: Dredge each trout fillet in the flour mixture, then dip it in the egg mixture, and finally coat it in the blue cornmeal mixture. Make sure each fillet is coated thoroughly.

Step 5: Heat olive oil in a skillet over medium-high heat. Once hot, add the trout fillets skin side down. Cook for about 3-4 minutes on each side or until golden brown and crisp.

Step 6: Remove from heat and serve immediately.

Pro Tip: If you want to achieve an even crispier crust, try using whitefish instead of trout as it has lower fat content. Additionally, substituting margarine for butter or bacon grease will bring out extra flavor in the crust.

Substitutions and Variations

 The aroma of the seasoned trout as it cooks in the pan will make your mouth water.
The aroma of the seasoned trout as it cooks in the pan will make your mouth water.

As with any recipe, there is always room for substitutions and variations to meet your personal preferences or dietary restrictions. Here are some ideas that you might consider:

– Trout: You can substitute different types of trout such as sea trout, steelhead trout, brook trout, or even whole trout. If you don’t have access to fresh trout, you could also use smoked trout.

– Blue Corn: While blue cornmeal adds a rich flavor and color to this recipe, you could also use regular cornmeal if it’s not available. If you’re on a gluten-free diet, be sure to check that the cornmeal is certified gluten-free.

– Spices: The chimayo chili powder gives this dish a kick of heat, but you could substitute it for your favorite chili powder or leave it out entirely if you prefer mild flavors.

– Milk and egg mixture: For a dairy-free option, try using almond milk instead of cow’s milk in the egg mixture. Vegan substitutes such as aquafaba (chickpea brine) can replace eggs in the batter for a vegan-friendly recipe.

– Lemon Caper Sauce: For a twist on this dish, you can prepare a light lemon caper sauce to serve alongside your pan-fried trout. Alternatively, try topping your fish with a roasted pepper salsa or corn relish for an extra burst of flavor.

Remember, these substitutions and variations may influence the overall taste of the recipe, so make sure to experiment with flavors and quantities to achieve your ideal outcome.

Serving and Pairing

 Pair this dish with a light salad and a glass of wine for a perfect meal.
Pair this dish with a light salad and a glass of wine for a perfect meal.

When it comes to serving this delicious blue corn pan-fried trout recipe, I recommend plating it with a simple mixed green salad dressed in apple cider vinegar and olive oil. This will add an extra level of freshness that pairs perfectly with the fish.

As for pairing, I suggest serving this dish with a light and crisp white wine, such as a sauvignon blanc or pinot grigio. These wines are a great match for the delicate flavors of the trout and won’t overpower it.

If you prefer beer, then a light lager or pilsner would be perfect to cut through the richness of the fish.

For those who like an extra kick of heat, you can also serve the fish with a side of roasted pepper and chimayo chili salsa. The sweetness from the roasted pepper balances well with the spiciness of chimayo chili powder used in the recipe.

Overall, this blue corn pan-fried trout recipe is quite versatile, and goes well with different sides and beverages.

Make-Ahead, Storing and Reheating

 Cooking trout is easier than you think! Try this recipe and impress your friends.
Cooking trout is easier than you think! Try this recipe and impress your friends.


When it comes to saving your blue corn pan-fried trout recipe, there are a few different ways you can approach storing and reheating it. If you’re pressed for time or don’t want to do much prep work on the day of your gathering, making the trout ahead of time can be a great option.

To make your blue corn crusted trout in advance, follow the recipe as written and then allow the fish to cool completely before placing it in an airtight container in the refrigerator. This should keep your fish fresh for up to two days. Just be sure to reheat it gently on low heat in a frying pan, oven or microwave so that the flesh doesn’t dry out.

If you’ve got leftovers after your event, you can store them in an airtight container in the refrigerator for up to two days. To reheat, place the trout gently in a frying pan with a little bit of oil or butter at medium heat for 2-3 minutes on each side. This should help revive some of the crispy texture and keep your trout from getting too dried out.

As with any recipe that involves frying, it’s important to note that blue corn pan-fried trout is best served fresh and crispy straight from the frying pan. While it is possible to store and reheat this dish, there’s always a chance that the texture won’t be as perfect as when it’s first made. To preserve optimal crispiness, try avoiding covering or touching the fish once it’s fried.

Overall, storing and reheating blue corn pan-fried trout is definitely doable, but it requires some extra TLC to ensure that your results are still tasty and satisfying. If you can manage to serve this dish fresh off the frying pan each time though, your guests will certainly be impressed by its crispy texture and rich flavor!

Tips for Perfect Results

 Served with a squeeze of fresh lemon juice, this trout is bursting with flavors.
Served with a squeeze of fresh lemon juice, this trout is bursting with flavors.

To ensure you get the best out of this Blue Corn Pan-Fried Trout recipe, here are a few tips that will come in handy.

First, be sure to get your pan nice and hot before adding any oil or butter. This ensures that the fish will develop a crispy crust without sticking to the pan. Secondly, use skin-on trout fillets as they add more flavor and texture to the dish.

When it comes to the blue cornmeal coating, mix it well with salt and pepper and any other spices you may want to use. You can even experiment with different chili powders like chipotle or chimayo for an extra kick. Make sure all sides of the fish are coated evenly with the mixture.

For even better results, let the coated fish rest for five minutes before frying it. This allows the coating to adhere better to the fish and form a crispy crust.

When cooking the fish, it’s important not to overcrowd the pan. This means leaving space between each piece so that they don’t steam instead of fry. If necessary, cook the fish in batches.

Finally, serve the Blue Corn Pan-Fried Trout immediately after cooking. This dish tastes best when it’s hot and crispy. Pair it with some apple cider vinegar-based slaw or roasted vegetables for a complete meal.

By following these tips, you’ll have perfectly crusted Blue Corn Pan-Fried Trout in no time!


As we near the end of our recipe article, it’s time to answer some frequently asked questions (FAQs) that may have come up during the preparation or planning process. Whether you’re a seasoned cook or a beginner in the kitchen, there may be some uncertainties that need clarification. In this section, we’ll address some common queries to help ensure you master the blue corn pan-fried trout recipe with ease.

Can you eat skin on pan fried trout?

Not only is fish skin flavorful, it is also highly nutritious. It possesses the same nutrients as the flesh of the fish and keeping the skin on during cooking helps to retain them. As a result, consuming fish with skin on is highly beneficial for one’s health.

Should trout be skinned before cooking?

When it comes to cooking trout, you might be wondering if you should remove the skin or not. Let me tell you, there’s no need to do so! In fact, leaving the skin on can make for some seriously crispy and flavorful fish. Just make sure to take care of the scales before cooking it, especially if you’re working with fresh trout.

How to cook rainbow trout Jamie Oliver?

To start cooking the trout, place a large frying pan over medium heat. Take the trout and season both sides with a pinch of salt and pepper. Pour a generous amount of olive oil into the frying pan and sprinkle in the thyme tips. Gently place the trout, skin-side down, into the pan. You may need to cook the fish in batches. Then, use a fish slice to press down on the fish so that the skin becomes crispy.

Bottom Line

In conclusion, this Blue Corn Pan-Fried Trout recipe is a great way to impress your guests or satisfy your taste buds. With its unique combination of blue cornmeal, Chimayo chili powder, and trout, this recipe offers a delicious and healthy alternative to traditional fried fish dishes.

By following the ingredient list, recipe how-to, and tips for perfect results, you’ll be able to make the perfect crispy and flavorful pan-fried trout. Whether you’re in the mood for a southern-style fish fry or want to try something new and creative, this recipe has got you covered.

And if you’re looking to make some substitutions or variations, feel free to get creative with your ingredients. You can experiment with different types of fish, such as steelhead trout or brook trout, or even try adding some lemon caper sauce or smoked trout to spice things up.

No matter what you decide to do, this recipe is sure to be a crowd-pleaser at any gathering or dinner party. So go ahead and give it a try, and let us know what you think!

Blue Corn Pan-Fried Trout

Blue Corn Pan-Fried Trout Recipe

Delicious pan-fried trout that is adapted from Coyote Cafe.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Native American
Calories 738.4 kcal


  • 1 cup blue cornmeal
  • 1 teaspoon kosher salt
  • 2 tablespoons chimayo chili powder (or more depending on taste, other chili powder can be subsituted)
  • 1 egg
  • 1 cup milk
  • 4 trout, headed,boned and gutted (kept whole)
  • 1/4 cup butter or 1/4 cup margarine
  • 1 onion, diced
  • 3 slices thick sliced bacon, diced
  • 3 tablespoons apple cider vinegar
  • 1/4 cup corn oil


  • Combine cornmeal, salt and chili powder in pie plate.
  • In a seperate pie plate (or bowl) beat together egg and mik.
  • Dip trout in egg/milk mixture and then in the cornmeal mixture and place on seperate plate.
  • In large frying pan (cast iron is best) heat butter (or margarine) and oil.
  • When pan is hot add trout and cook over medium heat for 4-6 minutes per side or browned and done.
  • Remove and keep warm.
  • In same pan, cook onion and bacon until bacon colors.
  • Add vinegar to pan and boil until vinegar is reduced by half (5 minutes).
  • Pour onion/bacon mixture over trout and serve.

Your Own Notes


Serving: 340gCalories: 738.4kcalCarbohydrates: 31.4gProtein: 42.4gFat: 49gSaturated Fat: 15.6gCholesterol: 195.1mgSodium: 830.3mgFiber: 4.3gSugar: 2.1g
Keyword < 30 Mins, Stove Top, Trout
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