Pan-Fried Trout

Having fresh trout on hand for supper is a great benefit of owning a trout farm! I depend on this simple recipe often.—Shirley Coleman, Monkton, Vermont

Ingredients

2 eggs
8 trout fillets
2/3 cup grated Parmesan cheese
2 tablespoons canola oil

Directions

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.

Nutrition Facts

2 each: 628 calories, 32g fat (9g saturated fat), 318mg cholesterol, 399mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 80g protein.

Originally published as Pan-Fried Trout in Taste of Home April/May 1995

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