White river fried trout

2 eggs
1 stick butter
2 cups flour
1/2 cup cooking oil
pepper, seasoning,
12 boneless trout fillets (6 trout)

Mix eggs in a separate bowl, Mix flour, pepper and your favorite seasoning in another bowl, Place trout fillets
in egg mixture, then coat with flour, repeat (double coat), place oil and butter in
frying pan and heat to 300 degrees, place coated fillets in preheated pan.
Flip when necessary. Cooking time is approximately 15 minutes.

Be generous with seasoning in the flour mixture. Cooking temperature will vary.
Using butter allows you to cook at the right temperature. If the butter starts to burn, decrease heat.
The ideal temperature is at the point when the butter is about to burn, but doesn’t.
Use fresh trout if possible. Allow fish to set for 5 minutes after cooking.
Fry with cut onions and/or garlic if desired.

Bake at 350 degrees for 20 – 25 minutes.
Garnish with hard boiled egg slices, water cress or parsley.
Serves 6.

White river fried trout
Scroll to top