History and origin of fried trout
Fried trout is a highly valued traditional dish in various regions of Latin America, especially in areas where rivers and lakes are abundant with this type of fish. Its simple preparation highlights the delicate flavor of the trout, a freshwater fish that has been part of the local diet since ancient times.
In different Latin American countries, trout goes by various names and preparations that vary slightly by region. For example, in Mexico and Central America it is often simply known as "trout" and is served fried or in garlic sauce, while in South American countries like Peru and Argentina, trout can be part of more elaborate dishes or accompanied by typical side dishes.
This recipe for pan-fried trout is a classic and very popular way that maintains a simple yet delicious preparation, ideal to enjoy at any time.
