Fried Trout

They must, of course, be nicely cleaned and trimmed all round, but do not cut off their heads. Dredge them well with flour, and fry in a pan of boiling hot fat or oil. Turn them from side to side till they are nicely browned, and quite ready. Drain off all the fat before sending the fish to table; garnish with a few sprigs of parsley, and provide plain melted butter. If preferred, the trout can be larded with beaten egg, and be then dipped in bread-crumb. The frying will occupy from five to eight minutes, according to size. Very large trout can be cut in pieces.