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4
Easy
Published 1977
Trout is the most delicately textured and deliciously flavoured fish, but it is rarely served at home which is a pity because it is one of the quickest and easiest to cook. For family eating it is simple to serve the fish at its best – straight from the pan to the table.
Ask the fishmonger to clean out the trout. Holding each one by the tail, roll in seasoned flour to coat all over. Heat the butter and oil in a large frying pan and when hot, but not brown, add the fish one at a time.
Cook over moderate heat for about 5 minutes until nicely browned, then turn and cook the second side for a further 5 minutes. Lift from the pan on to a hot serving planer.