REGULAR SKILLET, JUMBO SKILLET, SAUTE PANS & ELECTRIC SKILLET
- 4-10 trout fillets
- 3 tablespoons butter
- 1 egg (beaten)
- 3 cups dry breadcrumbs
Wash trout in cold water, drain and pat dry with paper towel. Dip fish in egg first then breadcrumbs. Melt butter in skillet over medium heat. Add trout and brown on both sides (about 10 minutes). Season and serve with tartar sauce.