Pan Fried Trout

1. 1

   Melt butter in large skillet.

2. 2

   Careful not to overheat or burn butter.

3. 3

   Spread about 1 teaspoon Dijon mustard in cavity of trout.

4. 4

   Sprinkle with salt and pepper.

5. 5

   Roll each trout in flour to coat.

6. 6

   When butter is melted, but not changed color, place trout in heavy iron skillet being careful that the fish do not touch each other.

7. 7

   Cook on one side until golden brown. Turn and cook other side the same.

8. 8

   Remove fish to heated dish.

9. 9

   Repeat until all trout are cooked.

10. 10

    Add about 1/2 stick butter to skillet and melt.

11. 11

    Then squeeze juice of one lemon into skillet.

12. 12

    Stir well and pour a small amount of liquid over each trout as served. Dee-lish!

13. 13

    The secret to good trout is to cook slowly about 8 to 10 minutes on each side.

* Per serving · 4 servings · Values may vary.

No additional tips available.