Panfried Trout

Page: www.foodnetwork.com/recipes/food-network-kitchens/panfried-trout-recipe/index.html

Cuisine: North American | Course Type: Main Courses

(1 review)

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More of a technique than a "recipe", really, but I have to admit that I would have tried to split the trout into 2 fillets if not for this recipe telling me to pan-fry it whole. I suspect that frying both sides with their skin keeps the meat moist and avoids sticking to the pan.

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