Pan-Fried Brook Trout
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
brook trout
whole, cleaned |
* |
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 7 | tablespoons |
butter
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
chives
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
brook trout
whole, cleaned |
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 105 | ml |
butter
|
|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
chives
minced |
|
Directions
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.
