- 2 to 2 1/2 pounds trout fillets
- 1 cup all-purpose flour
- 7 egg yolks, well beaten
- 2 cups fine, dry breadcrumbs
- Vegetable oil
How to Make It
Dredge both sides of fish in flour. Dip fish into egg yolk, coating entire surface. Dredge fish again in breadcrumbs.
Carefully drop fish into deep hot oil (370°). Fry until fish float to the top and are golden brown. Drain well on paper towels. Serve hot with Tartar Sauce.