Ingredients: |
Ingredients: 8 medium brook trout, gutted and cleaned, about 9 or 10 ounces each
3½ teaspoons of salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
4 lemons, cut into ¼-inch rounds
4½ teaspoons of butter
4½ teaspoons olive oil
4½ teaspoons sesame oil
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Directions: |
Directions:1. Rinse trout and pat dry. Combine 2 teaspoons salt, ¼ teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1½ teaspoons salt and ¼ teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
2. Heat 1½ teaspoons butter, 1½ teaspoons olive oil, 1½ teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown about 5-6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5-6 minutes more.
3. Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.
Need extra help, Lee? Call up your Uncle Shane and he can give you some of the extra trout he has in the freezer since he has caught all of the fish in Victoria County this year once again! |
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Notes: |
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Notes: How to dredge or bread food:
1. Prepare the coatings for dredging and place them in separate shallow dishes. This allows you to dredge and coat the food in an assembly-line fashion.
2. Dredge meat such as chicken and fish in flour first. The flour will help seal in moisture to protect the food from the high cooking heat.
3. Dip both sides of the meat in eggs that have been beaten with milk or water. The egg wash provides a sticky surface for the final coating to cling to. To keep your fingers from getting more coating on them than the food, use one hand for dipping the food into the liquid, and the other for dipping it into the breading.
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This recipe for Panfried Trout with Lemon is from