Fried Trout, Recipes For Every Day

Red, very tasty and fairly affordable fish, the dishes from which are juicy and fragrant. Many lovers salted her and bake, make luxurious salads and much more, today we'll look at how to fry trout. There are many ways to fry red fish: in batter and without it, in cream and vegetable oil. So that it does not lose its flavor, we advise you to always cook on natural, white, sweet, butter. Fried trout, the recipes of which we will consider today, will not leave anyone indifferent. These dishes are suitable for both simple table and festive. In the first recipe we will tell you how the fish is cooked in flour, in the second we will consider the diet option on the grate.

Fried trout (recipes of Russian cuisine) ingredients:

- clean, fresh trout 1.200 g;

- 300 g of flour;

- Creamy natural white oil;

- purple bulb;

- 300 g of red bean canned;

- 300 g of yellow corn;

- 130 g of any sour cream;

- any greens on preference;

- large salt according to preference.

Fried trout (recipes of Russian cuisine) cooking:

1. Wash and clean the fresh fish, cut into portions and rinse again. Prepare flour by pouring into a container and adding 30 grams of coarse salt. In a frying pan, melt the butter, warm to scratching. Roll the pieces from all sides in the prepared flour and put them on a frying pan and fry until a brownish crust forms.
2. Clean, rinse and finely chop the purple bulb. Heat the frying pan with butter and put onions there, fry it to brownish crust (do not burn!) And add corn with beans without brine. Fry several minutes and add a few spoons of sour cream, mix, pre-salt.
3. Prepared trout lay in the middle of the dish, around pour fried corn with beans, decorate everything with chopped or whole herbs.

Began the season of barbecue and shish kebabs, the second recipe for cooking we will fish trout (recipes of Russian cuisine), cooked on the grill. This is a good dish both for traveling to nature and for summer rest, does not require special skills and is quickly prepared.

Fried trout, cooking recipes on the grill

Ingredients:

- fresh, clean trout of medium length 600 g or several small troglans of 180 g;

- Fresh mushrooms (better boletus) 200 g;

- purple bulb;

- greens on preferences;

- creamy white oil for frying;

- a little lemon juice and a large salt.

Preparation:

1. Clean and rinse the fish from the inside and out, remove the bones.
2. Wipe from all sides with salt and pepper, lightly sprinkled with lemon juice.
3. Chop the purple onions and greens with washed and peeled mushrooms.
4. Melt a little butter, mix in a drop of salt (if the oil is salty, then do not salt).
5. Prepare the parchment paper, making it a kind of basket - a container, having tucked and fastened the edges. Paper should be chosen as tight as possible, so that there are no tears and no juices flow during cooking.
6. To ignite coals without the addition of chemicals and fluids for rapid ignition, using ordinary white paper or wood bark. Wait for uniform decay.
7. Lay the fish on the prepared parchment paper (if several pieces, each wrap separately, with large carcass sizes - cut into large pieces and also fry separately), lightly pour melted butter.
8. Lay the parchment baskets with trout on the grate and put on fire. Fry until cooked, periodically pouring out with outstanding juice.
9. When the trout fish (recipes for fast food) are ready, do not take it out of the parchment basket, just decorate with greens, place large-sliced potatoes and serve to the table.

Bon Appetit!