Trout, To Fry

Ingredients

• Trout
• A little flour

Method

1. 1

   Clean the fish, split them in half, and remove the bone.

2. 2

   Dry the pieces in a cloth, coat lightly with flour mixed with pepper and salt.

3. 3

   Egg and bread-crumb, and fry in hot fat until a nice brown colour.

4. 4

   Serve on a hot dish with a dish paper under them, garnished with fried parsley.

5. 5

   Serve cucumber, mayonnaise, or any other suitable sauce separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 168. The excerpt below is the record exactly as published.

Trout, To Fry (Truite Frite) Trout A little flour

Cook this with the app: pantry check, scaling, and the assistant.