Fried Speckled Trout from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select fine speckled trout. Skin the Fish and clean thoroughly. Then cut the Trout into filets or steaks. Take the yolks of two eggs and a little milk and beat together. Add salt and pepper and soa...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Stove
- Plate
Ingredients
- 6 Filets of Speckled Trout
- The Yolks of 2 Eggs
- A Cupful of Milk
- Cracker or Bread Crumbs
- An Onion
- 2 Gills of Mustard
- ¼ Pint of Mayonnaise Dressing
- Parsley and Sliced Lemon to Garnish
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