| |
The Lowcountry Anglers Fishing Club
Russian Style Trout
4-6 servings
35 min
20 min prep
| 6-9 |
trout fillets |
| 1/2 |
teaspoon salt |
| 1/4 |
teaspoon white pepper |
| 2 |
eggs, well beaten |
| 1/4 |
cup milk |
| 1 1/2 |
cups toasted breadcrumbs , pulverized |
| 2 |
tablespoons corn oil or peanut oil |
| 1/4 |
lb butter , soft |
| 2 |
hard-boiled eggs , chopped fine |
| 1/3 |
cup fresh parsley , finely chopped |
| 2 |
tablespoons pimiento , finely chopped |
| 2 |
lemons , sliced thin (optional) |
- Rub the salt and pepper into the trout.
- Combine the RAW eggs and milk.
- Dip fillets into egg/milk mixture, then cover with breadcrumbs.
- Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan.
- Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm.
- Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets.
- If desired, place lemon slices on top.
|
|
