Recipe: Pan-Fried Brook Trout

Pan-Fried Brook Trout
Source: The Fannie Farmer Cookbook
Servings: 4

4 brook trout, with head and tail left on -- cleaned
2 tablespoons flour
salt
7 tablespoons butter
3 tablespoons oil
2 tablespoons lemon juice
2 tablespoons chives -- minced

Rinse the trout under cold running water and pat dry. Dust lightly with flour, and sprinkle with salt.

In a large skillet, melt 3 tablespoons of the butter and the oil. When it is hot, put in the trout and fry over medium-high heat. When browned, turn and brown the other side; each side will take about 3 minutes.

Melt the remaining 4 tablespoons of butter with lemon juice and chives in a small saucepan. When the trout is done, transfer to a warm platter and pour on the sauce.