Rainbow Trout–Three Ways
2 lbs. Rainbow trout fillets
1/2 cup Andy's Red Fish Breading
Oil or butter for frying
1/4 cup lemon juice
1 stick butter or margarine
- Melt stick of butter or margarine in saucepan. Add lemon juice and mix well. Save a small portion of the lemon-butter mixture.
- Wash fish and pat dry with paper towel. Dip fillets in lemon-butter mixture.
- Pour Andy's Red Fish Breading into plastic bag.
- Shake moistened trout in bag until fillets are evenly coated.
- Let fillets stand several minutes for coating to adhere.
Frying: Drop in hot oil until golden brown.
Broiling: Brush lightly with reserved lemon-butter mixture. Place on broiler rack under medium flame, 3 inches from heat, until fillets reach desired browness.
Baking: Place fillets in shallow pan lightly sprayed with nonstick spray. Brush with reserved lemon-butter mixture. Bake 10 to 15 minutes in 325 degree oven.
