Whole 1/2-pound trout are especially suitable for pan frying in butter, but any other small fish will do very well. Four should fit nicely into a 12-inch frying pan. Dry them, and season the cavities with salt and freshly ground pepper, just before sautéing, roll them in flour and shake off the excess (a light coating of flour gently crisps the outside of the fish while while helping it keep it's shape as it browns in the pan. To dredge, spread 1/2 cup or more of flour in a plate. The moment before sautéing, drop in a seasoned fillet to coat one side with flour, turn it to coat the other, and shake off excess flour, leaving just a dusting. Do only the number of fillets you are about to sauté.if you dredge more than a minute or so in advance, the flour gets wet, lumpy, and gummy).
Sauté them slowly in clarified butter, counting about 5 minutes to a side. They are done when you can just separate flesh from bone at the ridge of the back, and there is no rosy red color near the bone when you peer deep into the cavities. To serve, sprinkle freshly minced parsley and pour hot browned butter over them to make the parsley sizzle.
From "The Way to Cook" by Julia Child
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|Serving Size: 1 Serving (56g)
|Recipe Makes: 4 Servings
|Calories from Fat: 78 (51%)
|Amt Per Serving
|Total Fat 8.7g
|Saturated Fat 5.5g
|Monounsaturated Fat 2.2g
|Polyunsanturated Fat 0.3g
|Total Carbohydrate 21.7g
|Dietary Fiber 1.3g
|Sugars, other 20.4g
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Calories per serving: 154
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