Summary

Ingredients

How to make Panfried Trout And Potatoes

1. Cut unpeeled potatoes into 1/4 inch-thick slices. In 10-inch skillet over medium heat, heat 1 tablespoon butter or margarine and 1 tablespoon salad oil until butter melts. Add sliced potatoes, onion, and 1/4 teaspoon salt; cook until potato slices are golden on bottom. Reduce heat to low; cover and cook 5 minutes. With pancake turner, turn potatoes; cook over medium heat until browned on other side. Reduce heat to low; cover and cook 5 to 10 minutes longer, until potatoes are fork-tender. Keep warm.
2. Meanwhile, from 1 lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice. Cut remaining lemon into wedges.
3. Rub each trout lightly outside and in body cavity with salt and pepper. In pie plate, beat egg. On waxed paper, mix flour, dill weed, lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dip trout in egg, then in flour mixture, using hand to pat flour mixture onto trout to coat well.
4. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), 2 tablespoons salad oil, and 1 tablespoon lemon juice, cook 2 trout 12 to 15 minutes, carefully turning once with pancake turner, until fish flakes easily when tested with a fork. Remove trout to warm plate; keep warm. Repeat with remaining trout, adding 1 tablespoon more each of butter, salad oil, and lemon juice.
5. Garnish trout with toasted almonds and chopped parsley; serve with lemon wedges and potatoes.