Pan-Fried Brook Trout
Author: Kitchens
  • 4 brook trout, with head and tail left on
  • 2 Tablespoons flour
  • salt
  • 7 Tablespoons butter
  • 3 Tablespoons oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons chives; minced
  1. Water and pat dry. Dust lightly with flour, and sprinkle with salt.
  2. In a large skillet, melt 3 tablespoons of the butter and the oil.
  3. When it is hot, put in the trout and fry over medium-high heat.
  4. When browned, turn and brown the other side; each side will take about 3 minutes.
  5. Melt the remaining 4 tablespoons of butter with lemon juice and chives in a small saucepan.
  6. When the trout is done, transfer to a warm platter and pour on the sauce.
Recipe by: The Fannie Farmer Cookbook
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