Although it may seem daunting to some, pan-frying is a quick and easy way to cook trout fillets. The aim is to obtain a nice, crisp skin on the fish, which is best achieved by not moving the fillet around too much during the cooking process. Turning the fish over more than once during cooking will lower the cooking temperature and result in soggy skin. When pan-frying fish it is also important not to have too many pieces of fish in the pan at the same time, so cook in batches if you need to.