Salt the fish and dip in equal parts of flour and corn-meal, thoroughly mixed. Sauté in salt pork fat.
FRIED BROOK-TROUT
Clean and split the fish, dip in seasoned flour or corn-meal, and sauté in butter or salt pork fat.
FRIED FILLETS OF TROUT—I
Remove the fillets from slices of sea-trout, dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tartar Sauce.
FRIED FILLETS OF TROUT—II
Boil and cool a trout and divide into fillets, removing the bone. Season with lemon-juice, chopped onion, and minced parsley, and cover with a very thick Cream Sauce. Dip into crumbs, then into beaten egg, then into crumbs, fry in deep fat, and serve with any preferred sauce.
FRIED TROUT WITH MUSHROOM SAUCE
Dip slices of sea-trout in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with the sauce given in the recipe for Baked Trout with Mushroom Sauce.