Sautéed Trout

Ingredients

• 6 medium-sized trout
• olive oil or melted butter
• cornmeal
• salt and pepper
• 2 tablespoons lard or butter (28g)

Method

1. Wash and wipe fish.
2. Sprinkle with salt and pepper, dip in olive oil, roll in cornmeal, and sauté until brown, and crisp in butter or lard.
3. Drain on brown paper.
4. Serve on hot platter, and garnish with lemon and cress.
5. All kinds of small fish may be cooked in the same manner.

Title

Lowney’s Cook Book

Author

Maria Willet Howard