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Results 111 - 120 of 220 for 1750-1781 trout
Roll in seasoned flour lightly. In a heavy skillet saute filets in hot butter for 5 minutes. When brown, turn and cook 3 minutes. Put in ...
112. PAN-FRIED TROUT
Clean fish, remove head and tail. Rinse and pat dry. Dip in seasoned flour or corn meal and fry in butter until golden brown on both sides ...
Roll in seasoned flour lightly. In a heavy skillet saute fillets in hot butter for 5 minutes. When brown, turn and cook 3 minutes. Put in ...
114. MARINATED TROUT
Scale the fish; remove the heads and slit along the belly right down to the tail. Gut the fish and wash inside and out gently in cold ...
Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Place fish on a well greased pan bake and serve platter (18 x 13 ...
Thaw fish if frozen. Combine cornmeal, flour, salt and paprika and use to coat fish. Heat oil until hot and cook fish a few at a time, 4 to ...
117. STUFFED TROUT
Season fish (with Creole seasoning). Saute seasoning. Blend crab meat and shrimp. Saute with seasoning. Beat eggs and milk together. Mix ...
118. STUFFED TROUT
Rub fish with half of lemon inside and out. Sprinkle with salt and pepper. Mix all other ingredients together and stuff loosely into fish. ...
Preheat oven to 450 degrees. Butter 4 sheets of 16x16 inch parchment paper or foil. Over medium heat, saute shallots and vegetables in 1/2 ...
120. STUFFED TROUT
Open cavity, clean and rub with salt. Stuff fish with your choice of stuffing and skewer closed. Put in deep baking pan with butter. Heat ...
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