Buttered Trout

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


  • 4 × 6 oz (175 g) trout
  • Salt
  • 1 oz (


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.