gg and mik.
Dip trout in egg/milk mixture and
Rinse the trout under cold running water (or
ijon mustard in cavity of trout.
Sprinkle with salt and
To cook trout, wash and dry the fish
Heat 1/2-inch cooking oil to 375\u00b0 in a frying pan.
Remove the head and tail of the trout.
Cut down the backbone, dividing the trout into 2 pieces.
Wash and dry both pieces thoroughly.
Season with salt and pepper.
Put the trout in the oil skin side down and cook 5 minutes.
Turn the trout over and fry until golden brown, about 10 minutes.
Season to taste.
Remove the fish from the oil and drain on toweling.
Serve with tartar sauce or ketchup and horseradish mixture.
Sprinkle inside of trout with lemon juice and 1/2 teaspoon salt.
Combine remaining salt, flour and pepper.
Roll trout in flour mixture.
Slowly heat oil in skillet.
Saute trout 5 minutes.
Turn and saute other side 1 minute.
Add onion and cook 5 minutes, turning onion often.
Mix buttermilk and egg in a bowl.
Mix oat bran, flour, salt and pepper in shallow bowl.
Dip trout first in buttermilk mixture, then in oat bran mixture.
Shake off excess.
Heat oil and butter in large skillet on medium heat.
Add trout.
Reduce heat.
Cook 4 to 5 minutes on each side.
Garnish with lemon (use nonstick pan).
Crisp bacon in skillet; remove from pan.
Keep warm.
Season the inside of the fish with salt and pepper; dredge in flour. Pan-fry the fish in bacon fat until golden brown on both sides. Drain on absorbent paper.
Use bacon pieces as a garnish with lemon wedges and deep fried parsley.
Makes 10 portions.
Thaw trout if frozen.
Season lightly with salt and pepper; coat with flour.
Fry in 2 tablespoons butter for 3 to 4 minutes on each side.
Remove to platter and keep warm.
Add remaining butter to skillet.
Saute mushrooms and green onions until tender. Stir in lemon juice and vermouth.
Pour over trout.
Serves 2.
Rinse trout fillets under cold running water, pat dry and cut in serving pieces.
Fry bacon until crisp.
Remove from pan and drain on paper towels.
Set aside.
In a bowl, beat egg.
Stir in milk, salt and pepper.
In a pie plate, combine flour, cornmeal, and paprika.
Dip fish pieces in egg mixture, then coat with flour mixture.
Fry in the reserved (hot) bacon fat until fish are golden brown, 2-3 minutes on each side.
Drain on paper towels and garnish with bacon.
ith cooking spray.
Arrange trout fillets in the baking dish
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
emove any skin & bones from trout & flake the flesh.
Blend
b>trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe
Fillet, bone and skin fish.
Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture.
Bread the fish in the chip meal.
Mix eggs and milk well.
Dip the breaded fish in egg mixture.
Redip in chip meal.
Melt lard in cast iron pan over medium high heat.
Toss in coated fillets, cooking about 6-7 minutes until \"well done\".
Works well as a plated meal at the cottage or home, fits well into a \"fish sandwidge\" with sliced white onion and sourdough buns on the shoreline, and ...
f the tail if the trout are too long for the
irst time you make this recipe and then go up or
ix months.
To Make Trout Amandine: Pour the milk into
Remove cooked trout meat from the bone and
0 mins.
Fold in trout and cream. Cook, stirring, for