Pan-Fried Speckled Trout With Brown Butter
Makes 4 servings. Recipe is by Cynthia Nobles.
4 fillets speckled trout (8-10 ozs. each)
Salt and ground black pepper
1 cup whole milk
1 cup all-purpose flour
3 tbls. olive oil
6 tbls. unsalted butter, softened
2 tbls. freshly squeezed lemon juice
Minced parsley for garnish
1. Dry fish well and sprinkle with salt and pepper. Place milk in a shallow bowl and flour in another shallow bowl. Dredge fish in milk, then in flour.
2. Heat olive oil in a large, heavy-bottomed skillet over medium heat. When oil is hot, add fish. Cook on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove fish to a plate and keep warm.
3. Add butter to same skillet and cook over medium heat, stirring constantly, until nut-brown. Remove from heat and carefully stir in lemon juice.
5. Place fish on serving plates and top with browned butter and parsley.