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6 servings
suggest servings
| 2 | pounds | trout fillets | brown |
| 1 1/2 | cups | flour, all-purpose | pancake |
| 1 | teaspoon | salt | |
| 1 1/2 | teaspoons | black pepper | freshly ground |
| 1/2 | cup | peanut oil |
1) Cut trout fillets into 2 inch to 3 inch pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well.
2) Place in hot peanut oil in large skillet over medium high heat and cook for 1 to 2 minutes or until outside is crisp and the fish flakes easily.
3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 394mg | 16% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 1.0g | 4% |
| Sugars 0.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed....
Thank you, I've been looking high and low for good veggie combonations for my son. Thanks agian, Earthann
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