Fried Trout
Yield: 4 Servings
Ingredients
4 rainbow trout; 8 to 10-oz,
-gutted
1 salt and pepper
1 granulated garlic
1 c milk
1 c buttermilk
1 flour for dredging
1 cottonseed oil (deep-frying)
1 clarified butter
1 lemon wedges
Instructions
Wash the trout thoroughly and pat dry. Sprinkle lightly with salt, pepper
and garlic. Combine the milk and buttermilk in a bowl wide enough to
accomodate the trout. Dip the fish in the milk mixture, making sure that
they are well moistened, then roll in the flour. Place on wax paper in the
refrigerator for 1 hour. Preheat enough cottonseed oil to cover the fish to
375F in a deep skillet. Cook the fish about 2 minutes per side; drain on
paper toweling. Serve immediately with clarified butter and lemon wedges.
Ingredients
4 rainbow trout; 8 to 10-oz,
-gutted
1 salt and pepper
1 granulated garlic
1 c milk
1 c buttermilk
1 flour for dredging
1 cottonseed oil (deep-frying)
1 clarified butter
1 lemon wedges
Instructions
Wash the trout thoroughly and pat dry. Sprinkle lightly with salt, pepper
and garlic. Combine the milk and buttermilk in a bowl wide enough to
accomodate the trout. Dip the fish in the milk mixture, making sure that
they are well moistened, then roll in the flour. Place on wax paper in the
refrigerator for 1 hour. Preheat enough cottonseed oil to cover the fish to
375F in a deep skillet. Cook the fish about 2 minutes per side; drain on
paper toweling. Serve immediately with clarified butter and lemon wedges.
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