Fried Trout and Mushrooms with Lime recipe
Ingredients:
1/3 cup vegetable oil
2 pounds trout fillets
¼ cup milk
¼ cup all-purpose flour
3 tablespoons butter
¼ pound mushrooms, thinly sliced
1/3 cup chopped fresh parsley
Sea salt and black pepper, to taste
2 limes, cut into wedges
Directions:
1) Heat oil in a large, heavy skillet over medium-high.
2) Place trout in a large bowl; top with milk and turn to coat. Place flour in a separate medium bowl; add trout and turn to coat, shaking off excess flour.
3) Place trout in skillet and cook until golden brown on both sides, turning once, about 10 minutes total. Transfer to a serving platter and cover.
4) In a separate medium skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 4 minutes, stirring. Continue cooking until mushroom liquid evaporates, about 4 minutes, stirring occasionally.
5) Add parsley and seasonings to taste to mushrooms; cook 2 minutes, stirring. Spoon mixture over trout; surround with lime wedges and serve.
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