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Pan-fried brook trout
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| Artist: |
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| Categories: |
Fish, Fried, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Brook trout, with head and | | | -tail left on | | 2
| tbsp | Flour | | | Salt | | 7
| tbsp | Butter | | 3
| tbsp | Oil | | 2
| tbsp | Lemon juice | | 2
| tbsp | Chives, minced |
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Procedures:
| 1 | Recipe by: the fannie farmer cookbook rinse the trout under cold running water and pat dry. | | 2 | Dust lightly with flour, and sprinkle with salt. | | 3 | In a large skillet, melt 3 tablespoons of the butter and the oil. | | 4 | When it is hot, put in the trout and fry over medium-high heat. | | 5 | When browned, turn and brown the other side; each side will take about 3 minutes. | | 6 | Melt the remaining 4 tablespoons of butter with lemon juice and chives in a small saucepan. | | 7 | When the trout is done, transfer to a warm platter and pour on the sauce. |
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