Yield: 4 servings
|Freshly ground pepper|
|Oil for deep frying|
|Lemon wedges for garnish|
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, 1975.