4 trout
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
1/2 stick (2 oz) 50 g butter
juice of 1/2 lemon
10 ml/2 tsp chopped parsley
lemon twists to garnish
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
1/2 stick (2 oz) 50 g butter
juice of 1/2 lemon
10 ml/2 tsp chopped parsley
lemon twists to garnish
method
1. Dry the fish well with absorbent kitchen paper. Spread the flour in a shallow bowl and add salt and pepper to taste. Add the fish and coat well on all sides.
2. Melt the butter in a large frying pan. When it foams, add the trout. Fry gently for 6-7 minutes on each side or until the skin is golden and crisp.
3. Using a slotted spoon and a fish slice, transfer the fish^to a warmed serving dish. Keep hot. Season the butter remaining in the pan with salt and pepper and heat until it is nut-brown. Add the lemon juice and chopped parsley and pour over the trout. Garnish with lemon twists and serve at once.
2. Melt the butter in a large frying pan. When it foams, add the trout. Fry gently for 6-7 minutes on each side or until the skin is golden and crisp.
3. Using a slotted spoon and a fish slice, transfer the fish^to a warmed serving dish. Keep hot. Season the butter remaining in the pan with salt and pepper and heat until it is nut-brown. Add the lemon juice and chopped parsley and pour over the trout. Garnish with lemon twists and serve at once.
serving amount
serves 4
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