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Trout: Trail Creek Lodge Pan-Fried Trout

Source of Recipe


From "Northwest Bounty" by Schyler Ingle & Sharon Kramis






List of Ingredients



• 1 cup flour, seasoned with salt and pepper
  
• 1/4 cup cornmeal
  
• 4 fresh, dressed trout, heads and tails intact or removed
  
• Milk
  
• 1/2 cup clarified butter
  
• 2 lemons, cut into wedges
  
• Caper Butter (recipe follows)
  






Instructions



1. Combine the flour and the cornmeal; set aside.
   
   
2. Dip the trout in the milk, then in the seasoned flour/cornmeal mixture. Heat clarified butter in a 10-inch frying pan. The butter should be very hot when trout are added.
   
   
3. Cook the trout until golden on one side; turn and cook quickly on the other side and transfer to a heated serving dish. Serve the fish with the caper butter slices on top and lemon wedges on the side.
   
   Makes 4 servings.
   
   ........
   
   CAPER BUTTER:
   
   Mash 2 tablespoons of capers lightly with a fork. In a small bowl, blend together the juice of 1 lemon with 1/2 cup of softened butter until well blended. Stir in the mashed capers and 2 tablespoons chopped parsley. Wrap the mixture in foil, shaping it into a roll measuring about 1-1/2 inches in diameter. Refrigerate for several hours.
   
   When ready to use, cut into 1/4-inch thick slices and place 2 slices on top of each hot trout.
   
   (May be prepared several days in advance.)