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Pan-Fried Trout

by in May 2011
Pan-Fried Trout
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Total Time: 25

Yield: 3-4 servings

A simple fish, lightly floured and fried, and served with lemon and fresh herbs: an easy yet impressive (and not-too-heavy) dish for lunch.


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Pan-Fried Trout
Photo/Art by Heath Robbins

Ingredients:

  • 3-4 8-ounce trout, cleaned and boned
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2-3 tablespoons unsalted butter
  • 2 tablespoons light olive oil
  • Freshly ground black pepper
  • 1/2 cup water
  • 1/2 cup white wine
  • Lemon slices
  • Fresh chives
  • Fresh tarragon

Instructions:

Rinse trout and pat dry. In a shallow bowl, combine flour and salt. Roll trout in the flour-and-salt mixture.

Heat oven to 350°. In an ovenproof frying pan over medium-high heat, melt butter and add oil. Shake off excess flour and fry trout about 5 minutes; then turn, season with pepper, and cook another 5 minutes. Transfer pan to the oven and cook 5 minutes.

Remove trout to a serving platter. Add water and wine to the pan, scraping up the browned bits; bring to a gentle boil. Cook until liquid thickens.

Pour sauce over trout. Garnish with lemon slices, chives, and tarragon.
Updated Monday, April 18th, 2011
CVR1_YK0516_210h

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