Fried Brook Trout Don't think of trying this recipe unless you or someone you trust will catch the trout, treat them properly and have them ready for cooking within a few hours after the fish left the water. Avoid stocked trout. The best brook trout for frying are, in my judgment, 10 to 12 inches long with red-gold flesh. INGREDIENTS Enough trout to feed whoever will be sharing the feast. 4 to 5 T butter Salt and pepper 1/2 tsp. lemon juice for each 2 trout Fresh parsley PROCEDURE The trout should have been cleaned immediately after being caught. Leave the heads and fins on the fish. Salt and pepper the body cavity lightly. Melt the butter in a large skillet and heat until the butter starts to brown. Place the trout side by side in the pan but do not crowd. Fry rapidly about 2 minutes on 1 side, turn over and fry about 1 minute. Sprinkle about 1/2 tsp. of chopped parsley on each trout and dribble the lemon juice over the fish. Cover and cook for another minute. Check for doneness with a fork. The meat should not be soft, but should come away from the backbone at the thickest part of the fish. Serve immediately. NOTE You can replace the lemon juice with an equal amount of a good dry white wine such as a Riesling. Brook trout should be served with lightly seasoned side dishes or simply with good bread and butter and a glass or two of wine.

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