Fried Trout Grenoble
|Trout||2 Pound, frozen (About 4 Pieces Of 1/2 Pound Each, Use Fresh Water Variety, Either Fresh Or Frozen)|
|Lemon||1 , juiced|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Dry bread slice||1 , crumbled|
|Capers||2 Tablespoon, drained|
|Lemon||1 , sliced|
|Parsley sprigs||1 Tablespoon (Used For Garnishing)|
Thoroughly wash fish; pat dry with paper towels.
Sprinkle with half the lemon juice; let stand 5 minutes.
Salt trout inside and out; roll in flour.
Heat oil in frypan.
Add trout; fry 5 minutes on each side or until golden.
Remove fish carefully with slotted spoon; discard oil.
Melt butter in same frypan.
Return trout to pan; fry 5 minutes on each side.
Remove; arrange on preheated platter.
Add bread crumbs to butter; cook until browned, Pour over trout; sprinkle rest of lemon juice over trout.
Top with capers; garnish with lemon slices and parsley sprigs.