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Wednesday, June 18, 2014

Campfire Trout

Campfire Trout

4 fresh trout, cleaned and patted dry
1/3 cup milk
1/2 tsp salt
1/2 cup flour
3 Tbsp oil for frying
3 Tbsp butter for frying
2 Tbsp butter for sauce
2 tsp Dijon mustard
1 tsp parsley flakes
2 Tbsp lemon juice

In a shallow pan, mix together milk and salt.
In another shallow pan, put the flour.
Dip the trout first in the milk, then dredge in the flour; set aside.
Put the skillet over fire, add oil and the butter for frying and heat skillet until it sizzles.
Add trout to hot pan and fry until crispy and flaky; remove fish from skillet to platter.
Add the remaining 2 Tbsp butter to skillet to make sauce, stirring in the mustard, parsley flakes, and lemon juice, letting the mixture come to a boil, stirring constantly.
When sauce has thickened a bit, remove the skillet from the fire.
Pour this sauce over the trout and serve immediately.
Serves 4

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