Fresh Trout in Brown Butter

I know a fisherman which makes me one lucky woman.  My dad has always loved to fish.  Not only does he fish but he shares his fish. The fish arrive at my house beautifully filleted and skinned, just like this bunch he gave us.  This is a preparation that can be used on any small fish should you not be lucky enough to have fresh trout.  Use the Panko bread crumbs if you can get them. They crunch and a crispier texture to the crust than regular bread crumbs, and they won't soak up as much oil.  You can add a squeeze of lemon, if you wish, but I don't think it needs it.  Either way, this is a fast, tasty, and terrific entree.

Trout in Brown Butter with Scallions

6-8 trout fillets

1 cup of all-purpose flour

1 cup of Panko bread crumbs

1 Tab. canola or other light flavored oil

3 Tablespoons of unsalted butter

1 egg

1 Tablespoon of water

2 Tablespoons of chopped scallions

1/2 teaspoon of lemon pepper

1 teaspoon of kosher salt

1/2 teaspoon of freshly ground black pepper

• Wash and pat your fish dry.  Set aside.
• In a pie plate or shallow dinner plate, mix 1 cup of flour with 1 /2 teaspoon each of lemon pepper, kosher salt, and freshly ground pepper.
• In another pie plate, mix one cup of Panko bread crumbs (Japanese bread crumbs that have been shaved) with 1/2 teaspoon of kosher salt.
• Crack one egg into shallow dish and add 1 Tablespoon of water.  Whisk well. 

Dip the trout into the flour and shake off the excess.  Submerge the trout in the egg wash, and let the excess run off.   Dip the fillet into the bread crumbs and pat gently to adhere.  

Put a large skillet on the stovetop.  Add 1 tablespoon of canola oil and 1 tsp. of unsalted butter, and heat just until the oil starts to shimmer.  Carefully drop the fillet into the oil.  Cook on medium heat until the fish is golden brown.  Turn and cook second side.

Do not overcook.  Depending on the thickness of your fish, frying time will be between 2 to 4 minutes. Remove trout to a warm platter and lightly cover with aluminum foil to keep warm. 

Wipe excess oil from pan.  Over low heat, melt the remaining butter.  Add the sliced scallions and cook for several minutes or until the butter is a nutty brown.  Watch pan heat carefully; do not let the butter burn.  Drizzle the browned butter over trout fillets.  Serve immediately.