INGREDIENTS:
- 6 (7) ounce filets trout
- ½ cup oil
- 2 cups rice flour
- 1 cup egg wash (1 egg, ½ cup milk, ½ cup - blended)
- salt and pepper to taste
METHOD:
In a heavy bottom sauté pan, heat oil over medium high heat.
Season flour and trout to taste using salt and pepper. Dip trout
fillets in egg wash and then in flour and sauté in hot oil
three to five minutes on each side until golden brown. Remove and
keep warm. |
