Pan-Fried Trout Recipe
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
- 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, 0 fiber), 80g protein.
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