Rinse the trout under cold running water (or
gg and mik.
Dip trout in egg/milk mixture and
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.
ijon mustard in cavity of trout.
Sprinkle with salt and
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.
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).
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.
Combine all ingredients and heat over hot water. Serve warm over pan-fried trout or use as a side dish instead of tartar sauce.
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.
lace flour in a shallow pan.
Place the almondine breading
Remove cooked trout meat from the bone and
callions. Serve immed over the pan fried rice noodles. Remove the curry
Preheat frying pan and shortening.
Roll fish in mixture of flour, salt and pepper.
Place fish in pan on medium heat and fry, turning as needed until brown and well done.
Clean, wash & dry the trout w/a cloth. Sprinkle w/
small saucepan or frying pan, melt butter on low heat
he butter in a saute pan and saute on medium heat
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.
Dip each fish fillet in bowl of hot sauce.
Then shake in paper bag with fish breading..
Heat olive oil in skillet.
Fry fillets 3 to 4 minutes on each side.
They should brown nicely and fish should flake.
Heat oil and butter in a large frying pan. Cook trout, skin-side down, for 2 mins. Flip and cook for another 2 mins, or until cooked to your liking.
Meanwhile, to make the pawpaw salsa, combine all ingredients.
Distribute spinach between serving plates. Serve topped with trout and pawpaw salsa.
Thaw fish, if frozen.
Bone trout, if desired. Season. Combine egg and cream or milk.
Dip fish in flour, then in egg-cream mixture and again in flour.
In a large skillet, heat together the oil and 2 tablespoons of the butter.
Fry trout in hot oil mixture for 5 to 6 minutes on each side or until golden and fish flakes easily with a fork.
In a skillet, cook almonds in remaining butter until nuts are golden brown.
Remove from heat. Stir in lemon juice.
Place trout on a platter; pour almond mixture over.
Serves 4 to 6.