Panfried Trout
Website
Source URL: www.foodnetwork.com
Cuisine: North American
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
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More of a technique than a "recipe", really, but I have to admit that I would have tried to split the trout into 2 fillets if not for this recipe telling me to pan-fry it whole. I suspect that frying both sides with their skin keeps the meat moist and avoids sticking to the pan.