Trout with lemon and capers

Yield: 4 servings

Measure Ingredient
4 \N Fresh trout,about 10 ozs.
\N \N Each
½ cup Milk
½ cup Flour
\N \N Salt
\N \N Freshly ground pepper
½ cup Peanut, corn or
\N \N Vegetable oil
1 \N Lemon peeled and cut into
\N \N Very small cubes
6 tablespoons Butter
⅓ cup Drained capers
2 tablespoons Finely chopped parsley

Rinse the trout inside and out in cold water and pat dry. Using a pair of kitchen shears, cut off the fins.

Put the trout in a dish and add the milk. Turn the fish to coat with the liquid.

Remove each trout and dredge in flour seasoned with salt and pepper to taste. Shake to remove excess.

Heat the oil in a skillet and add the trout. Cook over moderately high heat about 4 to 5 minutes or until golden brown on one side.

Turn and cook until golden brown on the other side. Let cook until the trout are cooked throughout. As the fish cook, baste with the oi in the skilet. The total cooking time is about 10-15 minutes.

Transfer the fish to a warm serving dish. Sprinkle with the cubed lemon.

Pour off the fat from the skillet and wipe it out. Heat the butter until it starts to brown. Add the capers. Cook about 15 seconds and pour the butter sauce over the fish. Serve sprinkled with chopped parsley. The New York Times More 60-Minute Gourmet, by Pierre Franey, Times Books, NY, 1981.

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