Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Fresh trout,about 10 ozs.
Each
1/2 c Milk
1/2 c Flour
Salt
Freshly ground pepper
1/2 c Peanut, corn or
Vegetable oil
1 Lemon peeled and cut into
Very small cubes
6 tb Butter
1/3 c Drained capers
2 tb Finely chopped parsley

Rinse the trout inside and out in cold water and pat dry. Using a
pair of kitchen shears, cut off the fins.
Put the trout in a dish and add the milk. Turn the fish to coat
with the liquid.
Remove each trout and dredge in flour seasoned with salt and pepper
to taste. Shake to remove excess.
Heat the oil in a skillet and add the trout. Cook over moderately
high heat about 4 to 5 minutes or until golden brown on one side.
Turn and cook until golden brown on the other side. Let cook until
the trout are cooked throughout. As the fish cook, baste with the oi
in the skilet. The total cooking time is about 10-15 minutes.
Transfer the fish to a warm serving dish. Sprinkle with the cubed
lemon.
Pour off the fat from the skillet and wipe it out. Heat the butter
until it starts to brown. Add the capers. Cook about 15 seconds and
pour the butter sauce over the fish. Serve sprinkled with chopped
parsley. The New York Times More 60-Minute Gourmet, by Pierre Franey,
Times Books, NY, 1981.

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