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Pan-Fried Trout

Your rating: None Average: 3.6 (22 votes)

Marinating stronger flavored fish like trout in buttermilk eliminates some of the fishy flavors. A quick turn in cornmeal makes a crunchy, crusty exterior.


Pan-Fried Trout

1 Review for Pan-Fried Trout

01/14/2012
Anonymous
Easy and very tasty

Made the recipe but added a little red pepper and it was wonderful. Very easy and a crowd pleaser.

Easy
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