• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Deep-Fried Trout

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 4 10-oz. trout
  • 1/4 c Milk
  • Salt
  • Freshly ground pepper
  • 1/2 c Flour
  • Oil for deep frying
  • Tartar Sauce
  • Lemon wedges for garnish


Using a pair of kitchen shears, cut off the fins from the back and sides
of the trout. Leave the head and tail intact.
Place the trout in a large pan and add the milk, salt and pepper. Turn the
trout in the mixture.
Remove the trout without patting it dry and dredge on all sides in flour
seasoned with salt and pepper.
Heat the oil for deep frying, about 325 degrees. Add the trout and fry
until golden brown and cooked through, about 8 minutes.
Remove the trout. Drain on absorbent toweling. Sprinkle with salt and
serve with tartar sauce on the side and lemon wedges as garnish. The New
New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times
Books, NY, 1975.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?