"If the Amish
make it, you'll find it at Amish Pleasures."
Pan Fried Trout or Whiting
| Clean the
fish, removing the eyes. Lightly salt the inside of each fish. Place
flour, salt, seafood seasoning, and pepper in a plastic bag. Shake each
fish in the flour mixture.
In a large heavy skillet heat the butter. Add fish, frying until
golden brown--approx. 6 minutes on each side. Place whole fish on heated
platter. Put fresh parsley in eye sockets of fish. Arrange a slice or
two of lemon on each fish.
To fillet, gently lift up the head of the fish. Place a fork
behind the gill and center backbone. Pull the head back toward the tail.
The whole backbone will come away from the fish, leaving the bottom
fillet on the platter. Turn the fish. The spine with all the bones
intact will lift out easily.
fresh whitings or trout
1/2 cup flour
1/2 t. salt
1/2 t. seafood seasoning
about 4 T. butter for frying
lemon and parsley for garnish
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
$17.95. Add To Cart
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