Trucha Frita
Trucha Frita, or Fried Trout, is a popular dish in Bolivia, especially in regions with abundant freshwater sources. The trout is typically coated in a seasoned flour mixture and pan-fried until golden brown and crispy, resulting in a tender and flavorful fish. It's often served with simple sides like boiled potatoes and a fresh salad.
🧂 Ingredients
- 4 medium Trout fillets(about 6-8 oz each, skin on or off)
- 0.5 cup All-purpose flour
- 0.25 cup Cornmeal (optional)(for extra crispiness)
- 0.5 tsp Paprika
- 0.5 tsp Garlic powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Oil for frying(vegetable, canola, or other neutral oil)
- 4 wedges Lime wedges(for serving)
👨🍳 Instructions
- 1
Pat the trout fillets dry with paper towels. This helps the coating adhere better and promotes crispiness.
- 2
In a shallow dish, combine the flour, cornmeal (if using), paprika, garlic powder, salt, and pepper. Mix well.
- 3
Dredge each trout fillet in the seasoned flour mixture, ensuring it's evenly coated on all sides. Shake off any excess flour.
- 4
Heat the oil in a large skillet over medium-high heat until shimmering. Be careful not to let it smoke.
- 5
Carefully place the coated trout fillets into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
- 6
Fry the trout for about 4-5 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 145°F (63°C).
- 7
Remove the fried trout from the skillet and place on a wire rack set over a baking sheet to drain any excess oil. This keeps the fish crispy.
- 8
Serve immediately with fresh lime wedges on the side.
💡 Pro Tips
- ✓Ensure the trout is completely dry before coating for the best crispiness.
- ✓Don't overcrowd the pan, as this will lower the oil temperature and result in soggy fish.
- ✓Adjust the seasoning in the flour mixture to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cayenne pepper to the flour mixture for a bit of heat.
- Serve with a side of boiled potatoes, fried plantains, or a fresh tomato and onion salad.