Trout a la Meuniere

Prep Time: 15 minutes
Yields: 6 servings


Ingredients:
6 trout fillets (at least 7 ounces each)
0.5 cup vegetable oil
2 cups rice flour
1 cup egg wash (1 egg, 0.5 cup milk, 0.5 cup water)
salt and black pepper to taste
1 lb butter
juice of 1 lemon
1 tbsp minced parsley


Method:
In a heavy-bottomed saute pan, heat oil over medium-high heat. Separetly season flour and trout with salt and pepper. Dip trout in egg wash then in flour. Saute 3-5 minutes on each side or until golden brown. Remove and keep warm. In same skilliet, melt butter over medium-high heat until it browns around edges of pan. Squeeze in lemon juice, and add minced parsley. Serve over sauteed trout.