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
Continue After Advertisement
Ingredients
-
2
whole trout (8-10 oz each)
-
salt
-
2-3 tablespoons
flour
-
6-7 tablespoons
oil
-
2
cloves of garlic
-
handful of parsley
-
lemon
Directions
-
Clean and wash trout, season with salt inside and out.
-
Heat the oil in a large skillet over medium-high heat.
-
Coat the trout with flour and shake off the excess.
-
Cook 7-8 minutes on each side.
-
When the trout is done and have nice crispy skin put them on a heated platter.
-
Save oil in which trout was fried.
-
Chop finely parsley and garlic, sprinkle over the trout and pour hot oil (2-3 tbsp) you have saved over.
-
Slice lemon and serve with trout.
-
And just remainder; fish swims three times, the first time in the water, the second time in oil and the third time in wine.
See what other Food52ers are saying.