Ingredients
- 1 Each Whole Trout, filleted and deboned
- 1 Each Lemon, jucied
- 1 teaspoon Parsley, chopped
- 3 ounces AP Flour
- 2 ounces Whole Butter
- 2 ounces Clarified Butter
- As Needed Kosher Salt
- As Needed Black Peppercorn
Make it step by step
- Heat Clarified Butter in a saute pan.
- Season the trout with salt and pepper then dredge the flesh side in flour.
- Put the fillets in the pan floured side down and fry until brown then flip and fry skin side until crispy.
- Drain on a paper towel.
- Pour out hot oil from pan.
- Add the whole butter to the pan and brown.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Ahmad Overton, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.