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Fried Trout Grenoble

chef.pierre's picture
Ingredients
  Trout 2 Pound (4 freshwater, each about 1/2 pound fresh or frozen)
  Lemon 1 , juiced
  Salt To Taste
  Flour 5 Tablespoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Dry bread slice 1 , crumbled
  Capers 2 Tablespoon
  Lemon 1 , sliced
  Parsley sprigs 4 (for garnish)
Directions

MAKING
1. Clean and wash fish thoroughly. Dry with paper towels.
2. Sprinkle half the lemon juice over it. Keep aside for 5 minutes.
3. Sprinkle salt on trout inside and out.
4. Dredge in flour to coat evenly.
5. In a frying pan heat oil.
6. Fry trout for 5 minutes on each side until golden.
7. Drain out the fish with a slotted spoon.
8. Pour out the oil.
9. In the same frying pan melt butter.
10. Fry the trout in butter for 5 minutes on each side.
11. Drain out and transfer into preheated platter.
12. Fry breadcrumbs in better and brown.
13. Sprinkle crumbs over trout.
14. Sprinkle rest of lemon juice over it.
15. Keep drained capers over it.

SERVING
16. Garnish with lemon slices and parsley sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Seafood
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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