INGREDIENTS

INSTRUCTIONS

1975    
Using a pair of kitchen shears, cut off the fins from the back and
sides of the trout.  Leave the head and tail intact. Place the trout
in a large pan and add the milk, salt and pepper. Turn the trout in
the mixture. Remove the trout without patting it dry and dredge on  all
sides in flour seasoned with salt and pepper. Heat the oil for  deep
frying, about 325 degrees. Add the trout and fry until golden  brown
and cooked through, about 8 minutes. Remove the trout.  Drain  on
absorbent toweling. Sprinkle with salt and serve with tartar sauce  on
the side and lemon wedges as garnish. The New New York Times  Cookbook,
by Craig Claiborne with Pierre Franey, Times Books, NY,  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 82
Total Fat: 9.1g
Cholesterol: 198.4mg
Sodium: 218mg
Potassium: 868.8mg
Carbohydrates: 13.8g
Fiber: <1g
Sugar: 1.2g
Protein: 42.1g