Parmesan Trout Fillets [camp fire]
Comments: We should have this recipe in mind wherever there are trouts.
Servings: 4
  • 2 eggs
  • 1/2 cup [125 mL] milk
  • 1 cup [250 mL] dry fine breadcrumbs
  • 1/2 cup [115 g] grated Parmesan cheese
  • 8 [8 to 10-ounce / 227 to 284-g each] trout fillets
  • Salt and pepper, to taste
  • Vegetable oil, to coat
  • Prepare a charcoal fire on the spot provided on your site; preheat until hot.
  • Beat together eggs and milk until really well blended; set aside.
  • Into a clean bowl, mix together dry fine breadcrumbs, grated Parmesan cheese, salt and pepper.
  • Heat some vegetable oil into a disposable aluminum frypan on rack over hot embers.
  • Dip trout fillets into eggs mixture and then into breadcrumbs mixture, until really well coated.
  • Fry trout fillets into hot oil until golden on both sides, until easily broken-up with a fork.