Serves: 2
Total Calories: 908
1. Wash cleaned fish with heads and tails intact under cold water dry inside and out with paper towels. Sprinkle with salt and pepper to taste. Roll fish in flour and shake off excess.
2. Heat butter and oil in large heavy skillet. When foam subsides, lower heat and fry trout for about 5 minutes on each side, turning carefully with large spatula. Remove trout from pan. Bone each by carefully lifting upper filet in one piece from center back toward stomach cavity with spatula. Set aside. Cut backbone of skeleton from fish with kitchen shears leaving head and tail intact. Discard skeleton. Place upper filet on lower filet and keep hot in oven while making sauce.
Sour Cream Sauce:
*Pour fat out of skillet add butter and stir over low heat with wooden spoon to dislodge brown pan drippings. Add sour cream and continue stirring for about 3 minutes stir in lemon juice and pour over hot fish. Sprinkle with minced parsley. Serve garnished with lemon wedges and parsley sprigs.
This Fried Trout With Sour Cream Sauce recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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