A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). They are nice served with slices of fried pork, fried crisp. They are often cooked and served with their heads on.
Preserved exactly as written in the original source
Clean, wash and dry the fish
Split them to the tail
Salt and pepper them, and flour them nicely
If you use lard instead of the fat of fried salt pork, put in a piece of butter to prevent their sticking, and which causes them to brown nicely
Let the fat be hot
Fry quickly to a delicate brown
They should be sufficiently browned on one side before turning on the other
Lay them side by side on a heated platter
Garnish and send hot to the table
Modern guidance to help you succeed with this vintage recipe
Dredging the fish in flour creates a protective barrier that prevents delicate trout flesh from sticking while promoting even browning through the Maillard reaction. The high heat sears the exterior quickly, sealing in moisture before the thin fillets overcook. Adding butter to lard lowers the smoke point slightly but contributes milk solids that caramelize beautifully, creating a rich, nutty flavor and golden-brown crust that pure lard alone cannot achieve.
The fish can be cleaned, split, and patted dry up to 4 hours ahead. Store covered in the refrigerator on a paper towel-lined plate, but bring to room temperature 15 minutes before frying for even cooking.
Fried trout is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the coating will lose its crispness. Reheat gently in a 375°F oven for 5-7 minutes rather than microwaving to restore some texture.
AI-generated tips from Chef Cecil's culinary database
The fish can be cleaned, split, and patted dry up to 4 hours ahead. Store covered in the refrigerator on a paper towel-lined plate, but bring to room temperature 15 minutes before frying for even cooking.
Fried trout is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the coating will lose its crispness. Reheat gently in a 375°F oven for 5-7 minutes rather than microwaving to restore some texture.
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