Pan-Fried Trout with Bourbon & Black Pepper Glaze

Chef Jeremy’s Kentucky freshwater fish dish consisted of many parts. The trout was seasoned with this delicious bourbon and black pepper glaze, which is delicious in lots of dishes, including easy pan-fried trout. The chef uses Louisville-based Bourbon Barrel Foods smoked black pepper for this dish.
September 01, 2011


  1. In a small spice grinder, grind the cloves and the black pepper together until very fine (you can also use a pepper grinder for the pepper and leave the cloves whole). Put spices in a small saucepan with remaining ingredients and bring to a boil on medium heat. Boil until the mixture reduces to about ¼ cup. Strain before serving if desired.
  2. Meanwhile, in shallow dish, combine the flour, cayenne, salt and pepper. Dredge fish in flour mixture. Heat oil in a wide, heavy skillet. Add fish (do not crowd filets) and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Keep warm in a low oven if necessary while finishing the remaining filets.
  3. Serve filets with a drizzle of bourbonblack pepper glaze.



Bourbon & Black Pepper Glaze
  • 1 and 3/4 teaspoons bourbon-barrel-smoked black pepper
  • 3 whole cloves
  • 2 and 1/4 tablespoons sugar
  • 1/4 teaspoon (Kentucky) honey
  • 1/4 cup soy sauce
  • 1/4 cup bourbon
  • 1 tablespoon grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 8 trout filets
  • 1 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
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