Fried Trout Nuggets

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Yield:

6 to 8 servings

Recipe from

Oxmoor House

Ingredients

2 1/2 pounds freshwater trout fillets
2 cups fine dry breadcrumbs
3 eggs, lightly beaten
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons lard
Tartar sauce

Preparation

Rinse fish in cold water; pat dry. Cut fish into 2-inch squares. Roll each piece in breadcrumbs.

Combine eggs and milk in a medium mixing bowl. Dip each fish square into egg mixture. Roll in breadcrumbs again, and sprinkle with salt and pepper.

Heat lard in a large skillet to 350°; add trout nuggets, and fry 3 to 4 minutes or until golden brown, turning once. (When done, fish should flake easily when tested with a fork.) Drain well on paper towels.

Place trout nuggets on a warm serving platter. Serve immediately with tartar sauce.

Note:

Oxmoor House Homestyle Recipes

January 1984
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