2 lbs (1 kg) whole fresh trout fillets
2 Tbsp (30 mL) whole wheat or all-purpost flour
1/4 tsp (2 mL) freshly ground pepper
2 Tbsp (30 mL) milk
2 Tbsp (30 mL) canola oil
lemon and parsley, optional garnishes
- On a plate, mix flour with pepper for dredging the fish.
- Place milk in bowl, dip trout in milk and then place on plate to coat with flour on boath sides.
- In large saucepan, heat canola oil to medium-high. Place fish in pan and fry for approximately 4-5 minutes per side or until golden brown.
- Allow fish to stand in pan for about 10 minutes before slicing and serving. Garnish with wedge of lemon and serve with baked potatoes and steamed vegetables, if desired.