John Myers
Breaded Trout
The perfect breaded trout recipe with a picture and simple step-by-step instructions.
- 2 Pc. Trout, ready to cook, approx. 350 g each
- 80 g Flour
- 2 Pc. Eggs
- 100 g Breadcrumbs, breadcrumbs or cornmeal
- Salt pepper
- 2 piece Lemon
- Vegetable oil for frying
- Wash the fish, pat dry and season with salt and pepper. Drizzle with a little lemon juice. Whisk the eggs in a deep plate, distribute the flour and breadcrumbs on 2 additional plates.
- Turn the trout in the flour first, then pull them through the eggs, then turn them in the breadcrumbs last. Heat a lot of oil and fry the trout until golden brown. About 5 minutes on each side. Serve the fish with lemon wedges.
- Potatoes, for example, are suitable as a side dish: peel the potatoes, dice them bite-sized and cook them in a little vegetable stock with the lid on. Pour off the water and stir in 1 cup of sour cream. Stir in freshly chopped parsley and season with salt and pepper.
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