Clean fish (may be skinned if desired). Dip lightly in salad dressing, dip in mixture of corn meal, salt and pepper. Fry in hot fat until brown. Don't overcook. Other fish may be substituted. - 26.486

GETTING READY 1)Split the trouts and clean them. 2)Cut away the heads and tails of the trouts. MAKING 3)In a small bowl, mix the onion salt, garlic salt, celery salt and black pepper. 4)In a bowl of milk, dip in the trouts. 5)Sprinkle the seasoning over the... - 45.8654

Wash and wipe the trout, making sure that the cavities are well cleaned. Combine the flour, salt, and pepper in a bag. Gently shake each trout in the seasoned flour. Lay on a piece of waxed paper. To clarify butter, melt the 1/2 cup butter over low heat. Skim... - 42.7146

MAKING 1. Clean and wash fish thoroughly. Dry with paper towels. 2. Sprinkle half the lemon juice over it. Keep aside for 5 minutes. 3. Sprinkle salt on trout inside and out. 4. Dredge in flour to coat evenly. 5. In a frying pan heat oil. 6. Fry trout for 5... - 42.6203

GETTING READY 1. In a saucepan, bring water to a boil. 2. Take pan off the heat and add the whole, almonds to the boiling water. Allow to stand for a few minutes. 3. Drain the almonds. 4. Skin them by pressing each at the tip between the thumb and... - 38.0045

GETTING READY 1. Wash the trout thoroughly both inside and out. 2. Drain and pat dry on paper toweling. 3. Make the parsley butter by combine softened butter with parsley, lemon juice, salt and black pepper. Blend well. 4. Chill until firm and ready to... - 47.3451

Clean and rinse fresh trout. Dredge through beaten eggs and roll in cornmeal. Salt and pepper to taste. Melt butter in skillet over medium heat and add trout. Cook over medium heat about 10 min per side, allowing more time for larger trout. Skin should be... - 31.5975

GETTING READY 1. Wash and rinse the fish under running water to ensure that the fish is completely clean 2. Pat dry and slice it to open flat. 3. In a separate bowl, place the flour and sage and mix well 4. Sprinkle this coating on top of the fish and pat... - 40.9745

Rinse trout fillets under cold water. Pat dry and season with salt and pepper. Sift together flour and salt. In a separate bowl, beat together eggs, cream, and milk. Add flour to egg mixture and stir until batter is smooth. In a large saucepan, heat 1/2 cup... - 38.7815

For the sauce, combine the mayonnaise, sour cream, horseradish, paprika, tomato or lemon juice, and herbs. Season with salt and pepper and mix well. Set the sauce aside. Rinse the trout and pat dry. Season the cavities in the fish generously with salt and... - 39.6215

Heat oil and butter in frying pan over medium heat. Add filets and cook 4 minutes. Turn filets over and season well. Continue cooking about 3 minutes, depending on thickness of filets. Remove fish from pan and keep hot. Add pine nuts and parsley to frying... - 22.2967

GETTING READY 1) Season trout and marinate for a whole night in refrigerator. MAKING 2) On the following day, scrape off the marinade and debone the fish. 3) Dip fish first in milk and then coat with oatmeal. 4) Heat fat and brown fish in it for four or five... - 37.2392

Mix the flour with salt and pepper to taste in a polythene bag. Add the fish and shake gently to coat them with the seasoned flour. Melt 50 g/2 oz of the butter with the oil in a frying pan. Add the fish, in batches, and fry for about 5 minutes on each side... - 40.7436

Warm the olive oil in a small saucepan; add the anchovies and stir over low heat until they have dissolved into a paste. Add the remaining sauce ingredients and simmer the mixture until it is reduced by one-third, about 10 minutes. Meanwhile, dredge the... - 37.2863

GETTING READY 1. Get the heats removed and the trout cleaned by the fishmonger. MAKING 2. Roll the trout in seasoned flour from all sides and then place in hot butter. 3. Fry and then reduce the heat. Cook for 8-10 minutes in all. Keep turning to cook... - 38.6757

Roll the trout in the seasoned flour. Melt 4 tablespoons of the butter in a large saute or frying pan. Fry the trout for about 5 minutes on each side or until well browned and cooked. Transfer the fish to a warm serving dish and keep hot. Add the remaining... - 32.3562

Marinate the trout in the milk and salt for 10 minutes. Remove and roll in the flour. Melt 6 tablespoons of the butter in a frying pan and cook the trout for 4-6 minutes over a medium heat. Place on a heated dish and keep warm. Add the remaining butter to the... - 35.775

Clean fish, cut off fins then slice in pieces just under 1/2 inch thick. Coat pieces of trout in seasoned flour. Dip in egg then roll in chopped almonds. Place on a serving plate and refrigerate until ready to deep-fry in hot oil. To make Dill Sauce, blend... - 40.5951

Sprinkle cleaned trout inside and out with salt and pepper, mixed together. Roll in cornmeal and panfry in hot butter for 5 minutes on each side, or until golden-brown and fish flakes easily with a fork. Makes 4 servings. - 28.5809

MAKING 1. In a frypan heat the oil. 2. Dry the trout and dredge either in oatmeal or flour. 3. Lay in the hot pan and cook for 7 minutes per inch thickness of fish. SERVING 4. Serve with lemon wedges. - 27.603

Preheat oven to 500°F. Wash and dry pan dressed trout, season with salt and pepper. Brush fish cavity with melted margarine and sprinkle with parsley. Blend cheese and bread crumbs; set aside. Beat eggs, milk and salt lightly. Dip each trout into milk... - 42.1763

Wash trout and drain, leaving head and tail on. Dip fish into flour. Melt 1/4 cup butter and saute trout until firm and brown. Put trout on a serving platter and cover with chopped parsley. Add remaining butter to pan drippings. Cook over medium heat until... - 38.5712

GETTING READY 1) Wash and clean the trout. Remove the heads, if you wish. 2) In a plate, season the flour properly. 3) Roll the fish in seasoned flour evenly on all sides. MAKING 4) In a frying pan, melt butter and place the coated fish. 5) Gently fry for... - 37.1227

GETTING READY 1) Coat the trout with flour, salt and pepper mixture. MAKING 2) In a heavy frying pan, heat the oil. 2)... - 44.1828

MAKING 1. In the seasoned flour, coat the fish and shake any excess flour off 2. In a large skillet, melt three tablespoons of clarified butter and panfry the trout over medium flame for five minutes on each side 3. Check if the fish is cooked through, lift... - 38.4333

MAKING 1) Rinse the trout clean. Pat them dry. 2) Dust flour over the fish to coat both sides well. 3) In a frying pan, melt butter. Fry the trout for 5 minutes per side. 4) Using a fish slice turn the trout over. Sprinkle salt, pepper, parsley and... - 37.4367

1. Cut the trout fillets across into thick slices and set aside. 2. Scrub the potatoes lightly and halve them. Boil them in salted water for about 15 minutes or until they are just tender. Drain well. 3. Heat the oil in a kadahi, wok or deep frying pan and... - 32.4052

MAKING 1) In a bowl add the eggs, milk, salt and pepper, beat well. 2) In a pan, melt the butter, stir in the eggs and stir continuously over low heat until the eggs thicken; add the fish and stir further until creamy and well heated. 3) In a pan, fry the... - 37.9204

GETTING READY 1) Preheat the oven to 500 degrees. 2) In cold water, wash the trout thoroughly, scraping off remaining scales, if any. Gently pat dry the trout. 3) With lemon juice, rub the split trout, both inside and out. 4) Over each trout, sprinkle pepper... - 42.9624

Rinse fish and pat dry. Place in a lightly buttered baking dish. Make three or four diagonal incisions through the skin along one side of the trout. Insert half a garlic clove and a thin slice of lime into each slit. Scatter sprigs of parsley, tarragon, and... - 38.8693

MAKING 1) In a saucepan, pour in water and bring it to a boil by adding salt. Add potatoes to boil for 15 minutes until tender. 2) In a large colander, tip the spinach in the sink. Drain the potatoes over the spinach so the cooking water wilts it. 3)... - 45.8494

GETTING READY 1) Clean the fish and sprinkle with salt. 2) let it sit for 10 minutes. 3) Rinse the fish and make it dry. 4) In the fish cavities, put the mixed herbs and close the cavities with skewers. MAKING 5) Make 2 cuts at the back of the fish. 6) Roll... - 38.0938

1. Put potatoes and onion in a clean tea-towel and squeeze out excess water. Tip into a bowl and add eggs, flour and pepper; mix to a batter. 2. Melt half the butter in a large frying pan. Add batter, 1-2 tablespoons at a time, to pan, leaving 2cm (3/4 in)... - 26.6507

1. Arrange the fish in a single layer in a shallow container. Pour the lemon juice over the fish and set aside to marinate. 2. In a medium saucepan, warm 3 tablespoons of the butter over medium heat until it is melted. Add the garlic and saute, stirring, for... - 41.0828

Bone and butterfly fish, opposite, or purchase boned, butterflied fish. Rinse butterflied fish; pat dry with paper towels. Pour milk and flour into separate shallow dishes. Dip rinsed fish in milk, then dip outside of fish in flour to coat. Shake off excess... - 41.8973

Thaw the trout if using frozen. Dry with paper towels and roll in the salt and flour. Rub the rosemary inside the trout. Heat the oil in a frying pan with the butter. Lay the trout in the pan and fry for 5 minutes, turning several times. Then pour over the... - 40.4478

GETTING READY 1. Thaw the trout well. 2. Rinse with water and pat dry with kitchen towel or paper towel. 3. Dip the tout in milk and then rollover flour. MAKING 4. In a flame-proof dish, heat cooking oil or fat. 5. Add enough oil to cover 1/8 inch height of... - 42.3683

Melt 25 g (1 oz) butter and lightly fry the almonds until golden brown. Reserve to use later. Wash and clean the trout thoroughly - if they are not too large for pressure cooker leave the heads on, otherwise remove the heads. Butter four pieces of foil and... - 45.2375

GETTING READY 1)Preheat oven to 375 degrees MAKING 2) Place trout on board,clean and remove fins and backbone. 3)Do not cut through the back skin 4)In a food grinder,mix shrimp,haddock,onions,chives and bread. 5)Now add yolks and cream carefully until its... - 45.8958

GETTING READY 1) Stuff each trout with 4 to 6 sprigs of herb, as per taste and sprinkle with salt and pepper. 2) Fasten the trout with a bit of twine or butcher string to withhold and reserve the filling. MAKING 3) In a large saute pan,( or use required... - 36.0881

GETTING READY 1) Preheat oven to temperature of 375 degrees. MAKING 2) In a frying pan, melt the butter and fry the garlic and onion till soft. 3) Add all the remaining ingredients, except for the eggs. Stir well. 4) Once the contents are well mixed, add the... - 42.8913

MAKING 1. Marinate the trout in the ingredients for an hour, rubbing the mixture well in. 2. Take out of the marinade, dredge in flour and fry in the hot oil for 5 minutes per finger thickness. 3. Stir in the marinade and serve hot with chopped coriander... - 34.0456

Assemble Salad Maker with Shredder Disc and large bowl. Process bread. Change disc to French Fry Cutter Disc and process apple into bowl with the bread. Stir in lemon juice, sage, and water. Carefully stuff each trout and put into a greased 13x9x2-inch... - 34.3995

1. Wipe the fish inside and out with a damp cloth. 2. Sprinkle the cavities with about 1 tsp lemon juice. 3. Reserve the rest of the juice. 4. To prepare the dressing, place the bread crumbs in a large bowl. 5. Add the grated lemon rind. 6. Melt the butter in... - 44.7347

MAKING 1. Start by prepare a stuffing, take a bowl, and in it saute the onion and mushrooms in melted butter, later continue to add the chopped spinach, herbs, lemon rind and nutmeg 2. In the trout, spoon this mixture, then add seasoned flour over the fish,... - 40.7199

GETTING READY 1) Pre-heat the oven by setting it to 180C/conventional 200C/gas 6. MAKING 2) Take the fish and rinse it properly before patting it dry with te help of kitchen paper. 3) Take a roasting tray and place the seasoned fish in it, dabbing with1/3... - 38.261

In a skillet large enough to hold the fillets, melt butter till foaming. Add trout. Saute about 3 minutes on each side. Once cooked, sprinkle fish with salt and pepper, remove from skillet, and keep warm on a serving platter. Add nuts to the unwashed pan and... - 38.7463

Rinse fish. In a large skillet, melt the butter. Add onion and cook until soft but not brown. Stir in apple juice, vinegar, brown sugar, raisins, bay leaves, and salt. Heat to boiling; simmer for 5 minutes to blend flavours. Add fillets, cover, and simmer for... - 37.7745

In a small bowl, mix together the softened butter, salad onion, lemon zest and juice; season. Roll into a log, wrap in clingfilm and put in the freezer. On a plate, mix the oats with the salt and pepper. Brush the fillets with the milk, dip them in the... - 39.8033

In a wide frying pan over medium heat, melt 2 tablespoons of the butter and add almonds. Cook, stirring, until nuts are toasted golden. Pour nuts and butter from pan into a container and set aside. In same pan, melt remaining 2 tablespoons butter over... - 36.3207

1. Cook the artichokes in boiling salted water for 15 minutes until tender. Drain. 2. Mash the artichokes to a puree with 1 -2 tablespoons lemon juice, 2-3 tablespoons skimmed milk and salt and pepper to taste. 3. Combine 2 tablespoons lemon juice and the... - 29.8207

Put the cider, vinegar, bouquet garni, onion and the seasoning in a large frying pan and bring to a boil. Add the trout, reduce the heat, cover the pan and simmer gently for 10 minutes. Lift the trout carefully onto a serving dish and serve immediately, with... - 30.1757

1. Cut the tops off the tomatoes and, using a grapefruit knife, remove the flesh (use for a sauce or another dish). Cut the trout fillets into small bite-sized pieces. Preheat a moderate grill. 2. Heat the olive oil in a kadahi, wok or deep frying pan and fry... - 32.6596

MAKING 1) In a pan, cook the fusilli in the boiling salted water, until 3/4 done. 2) In a frying pan, gently saute the leek in the oil for about 3 minutes, until soft. 3) Drain the tomatoes and squeeze to remove excess juice and most of the seeds. break the... - 44.5501

1. Heat oil in a large frying pan, add spring onions and garlic and cook for 1 minute. Add trout to pan, pour over wine and top with tomatoes, basil and black pepper to taste. Cover and simmer for 10 minutes or until fish flakes when test with a fork. - 28.7768

GETTING READY 1. Chop the chilli, discarding the seeds and rub over the trout fillets with the lime juice. Leave to marinate. 2. Cut the potatoes in half. Put in a saucepan of cold salted water, cover, bring to the boil and cook for 10-15 minutes until... - 44.9547

GETTING READY 1) Slice trout into serving-size pieces, if required. MAKING 2) In a deep frying pan, sauté onion and celery until they are soft. 3) Mix in rest of the ingredients except the fish and rice and cook for 30 minutes. 4) Take off chopped lemon,... - 44.2895

GETTING READY 1. Pre-heat the oven to 200 degrees centigrade. 2. In a small frying pan, put pine kernels and dry-fry for a few minutes until toasted. Finely chop the sun-dried tomatoes and parsley. MAKING 3. In a bowl, put the rice with the pine kernels,... - 45.4611

Trim fins from cleaned fish. Open fish out as flat as possible, skin side up. Run rolling pin firmly down backbone, starting from tail. Turn trout over, with a sharp knife cut through backbone at each end of fish. Gently lever backbone out, remove any... - 36.6668

Select trout from 8 in. to 10 in. long; sprinkle inside and outside with salt, toss in flour. Heat half the butter in heavy frying pan, put in fish, cook until well browned on both sides. Transfer to hot serving dish; keep warm. Add remaining butter to pan... - 25.273

Grate peel (colored part only) from orange; set aside. Cut off and discard all remaining peel and white membrane. Thinly slice fruit crosswise; set aside. Toast pine nuts in a wide frying pan over medium heat until golden (about 7 minutes), shaking pan... - 37.7494

Heat butter and oil in a large frying pan. Add shallots, and saute until soft. Lay fish on top of shallots. Season, and add white wine. Slowly bring to boil, and simmer for about 20 min. turning fish once or twice. When they are tender but not soft, transfer... - 40.4349

Char the peppers in the oven or over a gas flame until the skin is blackened. Place the peppers in a paper bag and seal. Allow the peppers to steam in their own heat for 15 minutes, then remove and peel. Place in a food processor with their juice and... - 39.377

1. Preheat the grill to medium. Using a sharp knife, make 2 or 3 deep slashes in each side of the trout. Sprinkle with lemon juice, salt and pepper. Cook under the preheated grill for about 5 minutes on each side, until tender. 2. Meanwhile, place the almonds... - 22.5816

Grate colored peel from orange; set aside. Cut off and discard remaining peel and membrane. Thinly slice fruit crosswise; set aside. In a 10- to 12-inch frying pan over medium heat, shake nuts often until golden, 4 to 8 minutes. Pour out and set aside. Add 2... - 34.3034

Chop the fish roughly then squeeze in your hand to remove excess liquid. Take bunches of chopped fish and press into balls about 5 cm (2m) across, according to the number to be served. Roll them in the dried crumbs, then in beaten egg, then again in the... - 40.9134

"Mix the yolks of the eggs with the sugar, rice, flour, and baking powder. When they are thoroughly assembled, add the whites of the eggs well beaten, and give it all a final stirring. "Have some deep grease at hand, sizzling in your frying pan, and drop the... - 22.5146

MAKING 1) In a pan boil salted water and cook mange-tout. Strain from water and keep aside. 2) In a frying pan melt butter and stur fry mushroom for few min. 3) Stir in mange-tout and tomatoes and season with salt and pepper. SERVING 4) Serve with meat or... - 33.3751

GETTING READY 1) Clean and remove the fish heads from the whole fish. MAKING 2) Mix all the seasonings and rub the fish with the seasoning mixture. 3) Dredge the fish in corn meal, until thoroughly coated. 4) In a heavy skillet, fry the fish in about 1/4... - 41.0228

In flat pan, combine flour and 2 teaspoons of the Seafood Magic. In separate pan, combine egg and milk until well blended. Season fillets by sprinkling about 1/4 teaspoon of the Seafood Magic on each. Heat 6 serving plates in 250°F oven. In large skillet,... - 24.7463

1. Clean fish, leaving heads and tails on small fish. Cut large fish into 1-inch slices of fillets. 2. Cook plain or dip into milk or egg mixed with tablespoons water; then roll in salted flour, corn meal or fine dry bread crumbs. 3. Place in hot frying pan... - 25.0366

GETTING READY 1. Preheat the oven to 500°F. 2. Place a large wire rack, on a baking sheet and grease the rack with oil. MAKING 3. Whisk together the egg and Dijon mustard until blended. 4. In a shallow dish, combine the bread crumbs, brown sugar, parsley,... - 44.7815

1. Coat the trout with the flour. Heat the oil in a frying pan and fry the trout, in batches, for about 5 minutes on each side or until they are golden and just cooked through. Remove from the pan and arrange, in one layer, in an earthenware dish. 2. For the... - 30.0219

1. Dip the trout in the milk, then coat in the flour. Shake to remove excess flour. Heat the oil and 100 g (4 oz) butter in a heavy frying pan. Add the trout and cook gently for 5 minutes on each side, taking care that the butter does not burn. 2. Remove the... - 35.7757

Season trout with salt and pepper. Dip in milk. Roll in flour. Saute over low heat in 3 tablespoons butter until brown on both sides. Remove. Keep hot. Add 3 tablespoons butter to pan. Heat till foaming. Stir in almonds. Cook about 1 minute. Shake pan... - 40.0047

Rinse fish; pat dry with paper towels. Season with salt and pepper; dust lightly with flour. Heat oil in a large skillet; add coated fish. Turning once, pan-fry fish 3 to 4 minutes on each side until browned and fish tests done. Arrange fish on a platter;... - 38.0806

Preparation. Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside. Combine marinade ingredients in a small bowl; add pork and stir to coat. Set aside for 30 minutes. Cooking Sprinkle fish... - 37.7972

GETTING READY 1. Preheat the oven to 250 degrees centigrade. 2. Wash the trout, inside and out, under cold running water and pat dry with kitchen paper. 3. Season trout lightly with salt and pepper, then coat with flour and shake off the excess. MAKING 4. In... - 45.2109

GETTING READY 1) Peel and finely chop shallots. 2) Preheat oven at 300°F. MAKING 3) In a buttered ovenproof dish place trout side by side. 4) Sprinkle shallots over fish. 5) Add wine and seal the dish with buttered waxed paper or foil. 6) Place trout in... - 42.9094

Put the fish in a large frying pan. Pour over enough chicken stock to cover, bring to a simmer and cook for 4 minutes. Allow the fish to cool a little in the stock, then skin and flake it. Add any leftover chicken stock to the poaching liquid and keep... - 41.1063

MAKING 1) Using a wooden meat-beater, beat the fish gently to loosen the skin,. 2) Gently take out the flesh, damaging the skin as little as possible. 3) Take out all the bones. 4) Finely chop the flesh. 5) In a bowl, place the chopped fish with the... - 45.8001

1. Make three diagonal slits on both sides of each fish and lay them on a heatproof plate. Place a small rack or trivet in a wok half-filled with water, cover and heat until just simmering. 2. Sprinkle the fish with the salt, sugar, garlic and ginger. Place... - 35.3096

Cut white fish in thin strips; arrange on a platter with other fish. Put broth in a medium-size saucepan with ginger and green onions and simmer 15 minutes. Mix the ingredients for Hoisin Sauce together; divide into 6 small dishes. Soak rice noodles in water... - 42.7155

MAKING 1) In a frying pan, rinse and place the fish and cover with water. 2) Slightly fold and add the lemon grass alongwith the lime leaves into the pan. 3) Pierce the chilli with a fork, put into the pan. Allow to boil and simmer for 7-8 minutes then place... - 46.2485

MAKING 1) Take a skillet and heat butter in it. 2) Sauté the almonds until they turn golden brown in color. 3) Keep them aside. 4) Season the fillets with salt and pepper along with thyme. 5) Dip each of them in milk before dredging in flour. 6) Take the... - 46.4732

MAKING 1) In a wide, shallow dish that has a 1-inch high rim, put the fish. 2) On a rack in an electric frying pan or a wok that has been filled about 2 inches deep with water, place the dish. Ensure that the water does not come up the sides of the dish with... - 32.9154

1. Place the potatoes in a pan and cover with water. Bring to the boil and cook for 10 minutes until tender. Drain and mash. 2. Place the fish in a pan with the bay leaf and stock. Bring to the boil and simmer for 7-8 minutes. Remove the fish and flake the... - 40.9106

GETTING READY 1. Choose fish that is scaled and gutted. 2. To prepare the fish wash and dry it well on kitchen paper. 3. Score both sides of the fish diagonally as far as the bone at intervals of about 1" (2.5cm). 4. Marinate in the soy sauce and wine for... - 43.99