Pan-Fried Trout Recipe
- 2 eggs
- 8 trout fillets
- 2/3 cup grated Parmesan cheese
- 2 tablespoons canola oil
- 1. 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.
2 each: 628 calories, 32g fat (9g saturated fat), 318mg cholesterol, 399mg sodium, 1g carbohydrate (1g sugars, 0g fiber), 80g protein
Reviews for Pan-Fried Trout
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.