Trout fried in such a way that it remains tender and juicy, and retain all its useful properties, despite the crisp.
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Trout clean, cut into portioned slices, remove the protruding bone.
Prepare the marinade: juice of half a lemon mixed with salt, lemon pepper, Italian herbs mix.
In a bag put a layer of fish and pour the marinade, then again a layer of fish again, the marinade, etc. (the remaining marinade just pour in a bag).
Tie the bag and leave for about three hours, periodically shake the contents.
Next – dip each slice in beaten egg (add few salt it), then dip them in corn flour (grits have not tried).
Fry for 2-3 minutes on each side, and enjoy. Bon appetit!