Author Notes
My first job ever was at a restaurant that trout was a speciality, this is the recipe. The company was farming trout but you can find wild trout in the rivers of Ogulin.
—anka
Ingredients
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2
whole trout (8-10 oz each)
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salt
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2-3 tablespoons
flour
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6-7 tablespoons
oil
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2
cloves of garlic
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handful of parsley
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lemon
Directions
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Clean and wash trout, season with salt inside and out.
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Heat the oil in a large skillet over medium-high heat.
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Coat the trout with flour and shake off the excess.
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Cook 7-8 minutes on each side.
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When the trout is done and have nice crispy skin put them on a heated platter.
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Save oil in which trout was fried.
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Chop finely parsley and garlic, sprinkle over the trout and pour hot oil (2-3 tbsp) you have saved over.
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Slice lemon and serve with trout.
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And just remainder; fish swims three times, the first time in the water, the second time in oil and the third time in wine.
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