Pan-fried brook trout
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Brook trout, with head and tail left on | |
| 2 | tablespoons | Flour |
| Salt | ||
| 7 | tablespoons | Butter |
| 3 | tablespoons | Oil |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Chives; minced |
Directions
Recipe by: The Fannie Farmer Cookbook Rinse the trout under cold running water and pat dry. Dust lightly with flour, and sprinkle with salt. In a large skillet, melt 3 tablespoons of the butter and the oil. When it is hot, put in the trout and fry over medium-high heat.
When browned, turn and brown the other side; each side will take about 3 minutes. Melt the remaining 4 tablespoons of butter with lemon juice and chives in a small saucepan. When the trout is done, transfer to a warm platter and pour on the sauce.