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Clean trout and cut into fillets. In a shallow bowl, combine the crushed crackers, grated Parmesan cheese, and snipped parsley. In another shallow bowl, combine the flour and
pepper. Place lemon juice and egg in separate bowls. Dip trout in lemon juice, then in flour mixture, then in egg, and finally in the cracker mixture. In a 12-inch skillet heat shortening or cooking oil.
Add trout fillets in a single layer. Pan fry over medium heat for 5 to 7 minutes or until golden brown. Turn trout fillets over and fry for 5 to 7 minutes more or till trout meat flakes easily when
tested with a fork. Drain on paper towels. Serve trout with lemon slices and garnish plate with parsley sprigs.
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