Fried trout

Yield: 4 Servings

Measure Ingredient
4 Rainbow trout; 8 to 10-oz, gutted
Salt and pepper
Granulated garlic
1 cup Milk
1 cup Buttermilk
Flour for dredging
Cottonseed oil (deep-frying)
Clarified butter
Lemon wedges

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.

WARM SPRINGS RESTAURANT

KETCHUM, SUN VALLEY

WINE: MACON-LUGNY, LES CHARMES

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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