Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Trout with Lemon and Capers

4 fresh or frozen trout, about 10 ounces each
½ cup milk
½ cup flour
Salt and freshly ground pepper
½ cup vegetable oil
1 lemon, peeled and cut into very small cubes
6 tablespoons butter
⅓ cup drained capers
2 tablespoons finely chopped parsley

Rinse the trout, pat dry, cut off fins. Put in a large dish and add milk. Turn to coat. Dredge fish, one at a time, in flour seasoned with salt and pepper. Shake off excess flour. Heat the oil in a skillet, add the fish and cook over moderately high heat 4-5 minutes or until gold brown on one side. Turn and cook until golden brown on the other side. It takes about 8 - 10 minutes a side.Transfer fish to warm serving dish, sprinkle with lemon. Pour off fat from skillet, wipe clean with paper towels. Heat butter until it starts to brown, add capers. Cook 15 seconds and pour over fish. Sprinkle with chopped parsley.

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