| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
10-oz trout, cleaned but |
|
|
With heads left on |
| 1/2 |
c |
Milk |
| 1/2 |
c |
All-purpose flour |
|
|
Salt and freshly ground |
|
|
Black pepper |
| 1/4 |
c |
Corn or vegetable oil |
| 8 |
tb |
Unsalted butter |
| 6 |
|
Lemon slices |
|
|
Juice of 1 lemon |
| 4 |
tb |
Finely chopped parsley |
|
|
Leaves |
INSTRUCTIONS
Place the trout in a large pan and pour in the milk. Turn the trout in the
milk. Spread the flour over a flat dish and season it well with salt and
pepper. Remove the trout from the milk and dredge them well in the flour,
shaking off any excess flour.
Heat the oil in a heavy nonstick frying pan or black steel pan over
medium-high heat and add the trout. Cook until golden brown, about 6
minutes on each side. Baste often to keep the trout moist.
Remove the trout to a warm platter. Pour off the fat from the frying pan
and wipe it clean with paper towels. Return the pan to the heat and melt
the butter, shaking the pan and stirring until it turns hazlenut brown. Do
not let it burn. Place a lemon slice atop each trout. Sprinkle them with
the lemon juice then pour the butter over them. Garnish with the chopped
parsley and serve immediately.
The Seafood Cookbook, Classic to Contemporary, by Pierre Franey & Bryan
Miller, Random House, NY, 1986.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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