Chicken-fried trout from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on July 12, 2012

    I very rarely cook fried fish but I loved this. The flavors in the marinade were terrific - buttermilk, red onions, dill, garlic lemon - and they came through in the fish. But the best bit was the way the flour joined with the marinade to make a crispy flavorful coating. I served this with Green Tartar Sauce on p.417 and Carrot Slaw on p. 454 from the same book. Great meal.

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