Charlie's Pan-Fried Trout Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings1
CuisineCourse
Main IngredientInterest Group

Ingredients

 Trout1 1⁄2 Pound, pan dressed
 Flour2 Tablespoon
 Sage1⁄4 Teaspoon
 Butter/Margarine1 Tablespoon
 Mushrooms3⁄4 Pound, sliced
 Green onions2 Tablespoon, chopped
 Lemon juice1 Teaspoon
 Salt To Taste
 Lemon slices2

Nutrition Facts

Serving size: Complete recipe

Calories 1314 Calories from Fat 527

% Daily Value*

Total Fat 59 g90.5%

Saturated Fat 15.8 g79.1%

Trans Fat 0 g

Cholesterol 426.9 mg

Sodium 762.4 mg31.8%

Total Carbohydrates 38 g12.8%

Dietary Fiber 6.4 g25.7%

Sugars 6.5 g

Protein 156 g311.8%

Vitamin A 40.8% Vitamin C 62.6%

Calcium 35.9% Iron 79.6%

*Based on a 2000 Calorie diet

Directions

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 the coating well into the fish. Shake off the excess and set aside

MAKING
5. In a large10-inch chef style fry pan, pour in the oil and heat it over medium heat
6. Once the pan is heated to medium heat, place the fish on the pan and sauté for 3-4 minutes or till golden brown on both sides
7. Using a flat spatula, carefully turn the fish over and then sauté for five minutes or till the fish flakes.
8. Remove the fish to a serving plate and keep warm in a warming oven till required
9. Add the mushrooms to the same pan and then cook the mushrooms for a minute till tender
10. Add the green onions and the lemon juice to the pan to season the mushrooms. The mushrooms will release their water resulting in a thin gravy
11. Add salt and pepper to taste

FINALIZING
12. Gently pour this sauce over the fish on the serving plate.
13. Garnish with lemon slices and cut chives

SERVING
14. Serve immediately
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