Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 10-oz. trout
1/4 c Milk
Salt
Freshly ground pepper
1/2 c Flour
Oil for deep frying
Tartar Sauce
Lemon wedges for garnish

Using a pair of kitchen shears, cut off the fins from the back and
sides of the trout. Leave the head and tail intact.
Place the trout in a large pan and add the milk, salt and pepper.
Turn the trout in the mixture.
Remove the trout without patting it dry and dredge on all sides in
flour seasoned with salt and pepper.
Heat the oil for deep frying, about 325 degrees. Add the trout and
fry until golden brown and cooked through, about 8 minutes.
Remove the trout. Drain on absorbent toweling. Sprinkle with salt
and serve with tartar sauce on the side and lemon wedges as garnish.
The New New York Times Cookbook, by Craig Claiborne with Pierre
Franey, Times Books, NY, 1975.

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