- 2 8-ounce trout, heads and tails intact, gutted and cleaned
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup bread crumbs
- 1/4 cup fresh dill, large stems discarded, chopped finely
- 1/2 cup flour
- 3 tablespoons butter
- 1 lemon
- Rub fish on the inside and outside with salt.
- Beat eggs in a shallow bowl.
- On a large plate, mix bread crumbs and dill.
- In your biggest pan, over medium-high heat, melt butter
- Pat down fish with flour, then shake off excess
- Dip fish in egg mixture, until thoroughly coated, then roll in bread crumb mixture.
- When butter is melted and bubbling, place fish in pan, cover and cook for approximately 4 minutes per side, or until skin is crispy and meat is an opaque white throughout. Squeeze lemon juice over top and serve immediately.
Le Secret: Do not overcook the fish.
The Adventure Club: Stuff trout with crab meat. This traditional twist trades simplicity for additional flavoring. Mix 1/4 pound of fresh crab meat with 2 tablespoons of bread crumbs and a tablespoon of chopped Italian parsley. Season with salt and pepper. Stuff fish and cook per original directions.
Note: Contrary to my recent dissertation on the benefits of freshly made coarse bread crumbs, the finer store-bought variety are best suited for this more delicate dish.