The Best of Czech Cooking/Peter Trnka 1996

Pan-Fried Whole Trout
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 small trout, 1 lb each 2 Tbs butter 3 Tbs flour
2 Tbs fresh parsley, chopped 1 lemon



1 Clean and gut the fish if it has not already been prepared. Wash the fish in cold water and then dry it with paper towels. Season the trout with salt and freshly ground black pepper and cover with flour.
2 Melt 3 Tbs of the butter on medium-high heat in a large frying pan. When the butter has melted and is quite hot, shake off the excess flour from the trout and put them into the pan. Fry them till lightly golden on one side, about 4 or 5 minutes, shaking the pan occasionally to make sure the fish does not stick. Turn the trout over, add the remaining butter, and fry till golden on the other side. Add the parsley and juice from half the lemon. Cook for another few seconds. Serve with some fresh parsley and lemon wedges.

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