Recipe courtesy of Gourmet Magazine
Episode: Catch of the Day
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40 min
15 min
25 min
4 servings



Pulse nuts in a food processor with 1/4 cup of flour until finely ground. Rinse trout and pat dry. Season with salt inside and out.

Put the remaining 2 cups flour in a pie plate. Beat the egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in flour (pat off the excess), then egg, and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.

While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.

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