Fried Trout Nuggets



6 to 8 servings

Recipe from

Oxmoor House


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


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note