Shallow-Fried Brook Trout


Preparation info
  • They serve


    as a main course.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Shallow-fried over low heat, then sizzled over high heat with seasonings, these delicate trout are crusty, aromatic, and very tasty. They serve 2 as a main course. Stir-fried Spinach would be a good accompaniment.


  • 2 brook trout, each about ¾ pound
  • 1 teaspoon salt


Have the fish cleaned but leave them whole. Score them on a slant 3 times on each side. Rub them with the salt and dust well with the cornstarch, inside the slashes as well.

Combine the sauce seasonings in a small bowl.

Heat a large, heavy skillet over high heat until very hot; add the 5 tablespoons<