- 2 eggs
- 8 trout fillets
- 2/3 cup grated Parmesan cheese
- 2 tablespoons canola oil
- In a shallow bowl, beat eggs. Dip fillets in eggs, then dredge in the Parmesan cheese. Shake off excess. Heat oil in a large skillet over high heat; brown fillets lightly on both sides until fish flakes easily with a fork, about 5-7 minutes. Yield: 4 servings.
Originally published as Pan-Fried Trout in Taste of Home April/May 1995, p65
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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