Fried Speckled Trout

Truite Frite

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Filets of Speckled Trout
  • The Yolks of 2 Eggs
  • A Cupful of Milk
  • Cracker or Bread Crumbs
  • An Onion
  • 4 Sprigs of Parsley
  • 2 Gills of Mustard
  • ¼ Pint of Mayonnaise Dressing
  • Parsley and Sliced Lemon to Garnish


Select fine speckled trout. Skin the Fish and clean thoroughly. Then cut the Trout into filets or steaks. Take the yolks of two eggs and a little milk and beat together. Add salt and pepper and soak the Trout well in this, rolling over and over. Then take it out of the pan and roll in cracker or bread crumbs. Pat the Fish a little all over with your hands and then fry in the same manner as Croakers. Serve on a bed of fried parsley, with garnish of sliced lemon, with the following Sauce a la Tartare:

Take one large onion and four or five sprigs of parsley and chop fine. Prepare about one-half pint of Mayonnaise and add about two gills of mustard. Mix well and add to the parsley and onion. Serve the sauce cold.