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| Title: | trout fry by 401mike401 |
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| Type: | Entree | |
| Servings: | 2 | |
| Difficulty: | Easy | |
| Prep Time: | about 15 minutes | |
| Cook Time: | 15 | |
| Ingredients: | 1 or 2 whole (1-pound) Trout, cleaned, head can be on or off but gills must be removed 2 ounces butter 1 plate of flour Salt and pepper to season the flour |
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| Directions: | When ready to cook, rinse the fish under cold water and pat dry with a paper towel. Drying will prevent the fish from steaming when you cook it. Cut a few diagonal slashes along each side of the fish. Roll fish in flour seasoned with salt and pepper until covered. Heat the butter in a frying pan until bubbling, and then fry the trout for about 5 minutes on each side until golden brown. To test for doneness when cooking the trout, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a digital meat thermometer, the internal temperature in the center of the fillet should reach 145ºF |
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| Other Notes: | ||
| Date Added: | 05/03/10 09:23 AM | |
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