Buttered Trout

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 4 × 6 oz (175 g) trout
  • Salt
  • 1 oz (25 g) seasoned flour
  • 4 oz (125 g) unsalted butter
  • Lemon juice

Method

Clean the fish; sprinkle with salt inside and out and leave for about 1 hour. Wipe the fish and coat with seasoned flour. Fry the trout in half the butter for 2 to 4 minutes on each side. Dry the trout on kitchen paper and clean the frying pan. Melt the rest of the butter and when it is foaming pop the trout back in with some lemon juice.