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| Title: | trout by christopher |
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| Type: | Appetizer | |
| Servings: | 2 | |
| Difficulty: | Easy | |
| Prep Time: | ||
| Cook Time: | ||
| Ingredients: | Ingredients: 2 lbs of trout, cleaned. ¼ lb of mushrooms, sliced thin. 2 limes. 1/3 cups of corn oil. ¼ cup of butter. ¼ cup of all-purpose flour. 2 tablespoons of milk. Chopped parsley. |
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| Directions: | Preparation Instructions: Put the trout in a shallow dish and add the milk. Turn the trout so both sides are coated; then set aside. Peel the lime. Cut the flesh from the white pulpy sections to make wedges. Set aside. Remove the trout from the milk without patting dry, then dip it in the flour to coat all over. Shake off any excess flour. In a large skillet, heat the oil to hold the fish in one layer. Add the trout and cook over medium-high heat for about 3 minutes or until golden-brown on one side, then turn and cook on the other side, basting frequently, for about 10 minutes. Transfer the trout to a warm serving platter and keep hot |
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| Other Notes: | ||
| Date Added: | 08/24/09 12:26 PM | |
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