acon on a shallow baking pan and bake at 375F for
Wash trout and pat dry.
In a saucepan, melt butter in vermouth; stir in orange peel, lemon juice and vegetable seasoning.
Place trout in baking dish.
Brush each side of fish with butter mixture.
Lay potato slices on top of fish.
Sprinkle on garlic, onion and parsley.
Wrap baking dish in foil, sealing tightly.
Place sealed dish over barbecue coals and grill 10 to 15 minutes or until fish flakes easily.
Or in the oven, bake covered at 325\u00b0 until fish flakes easily.
Combine all ingredients and heat over hot water. Serve warm over pan-fried trout or use as a side dish instead of tartar sauce.
he butter in a saute pan and saute on medium heat
lace flour in a shallow pan.
Place the almondine breading
Marinate trout for 3 to 4 hours in Italian dressing in the refrigerator. Remove fillet and place in a deep pan (buttered). Add all spices according to taste. Add some olive oil. Pour in Italian dressing until it covers the trout. Bake fish at 350\u00b0 until almost done, then remove and cover trout with cheese and sprinkle a few of the bread crumbs. Bake until cheese melts and fish is baked. Serves 2 people.
Skin and fillet trout; soak in cold milk for 10 minutes or so, then drain.
Roll in seasoned flour; shake off excess.
Fry in one stick of melted butter in heavy frying pan, a few at a time, only long enough to just cook a few minutes on each side until golden and crisp.
Keep warm on heated platter.
Rinse the trout under cold running water (or
gg and mik.
Dip trout in egg/milk mixture and
Remove cooked trout meat from the bone and
Cut fillets into serving sized portions.
Place in single layer in well-greased baking pan.
Mix remaining ingredients and pour over fish.
Bake at 350\u00b0 for 25 minutes.
Serves 6.
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.
callions. Serve immed over the pan fried rice noodles. Remove the curry
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.
o 400\u00b0F. Drizzle the trout with the lemon juice and
small saucepan or frying pan, melt butter on low heat