Recipe: Dad's Pan-Fried Spotted Brown Brook Trout with Fried Potatoes
- Six 8- to 16-ounce fresh brook trout
- 2 tablespoons oil
- 1/2 cup flour, seasoned with kosher salt, freshly ground black pepper, and cayenne
- 3 to 4 tablespoons sweet butter
- 1/4 cup chopped parsley
- 2 lemons, juiced
- Fried potatoes (recipe follows)
- Fried potatoes
- 3 large russet potatoes
- 3 tablespoons unsalted butter
- 1 small Spanish onion, peeled, quartered, and sliced 1/4-inch thick
- 1 teaspoon freshly cracked black pepper
- ½ cup plus 1 tablespoon clarified butter or lard
- Chopped chives, optional
- Kosher salt
Fillet the trout. Place a large cast-iron skillet over high heat. Add the oil. Lightly dredge the trout in the seasoned flour. When the oil is hot, place the fish carefully in the pan. Reduce the heat slightly. Add the butter. Cook the trout on both sides until golden brown, 3 to 4 minutes. Remove and place on serving dishes and sprinkle with the parsley and lemon juice. Serve with fried potatoes.
Rinse the potatoes and place in a 4-quart saucepan with salted water to cover. Bring to a boil over high heat and boil for 20 to 25 minutes until barely cooked through, leaving slightly underdone. Remove the potatoes immediately and cool at room temperature. When cool enough to handle, peel, cut into quarters lengthwise and slice 1/8 inch thick.
In a skillet over medium heat, melt a tablespoon of the unsalted butter. Add the onion and sauté until lightly caramelized, 2 to 3 minutes. Season with 1/2 teaspoon of the cracked black pepper and salt to taste. Remove from the pan immediately so as not to overcook. Set the onion aside to cool.
To cook the fries, use two large skillets so that the potatoes are not stacked. Add 1/4 cup of the clarified butter to each skillet and place over high heat. When the butter starts to smoke, divide the potatoes and add half to each skillet. Cook on one side until golden brown and crisp.
Flip onto the other side and season with the remaining 1/2 teaspoon of pepper and salt to taste. Drain the excess fat from each pan, reduce heat to low, and add half the onion to each pan. Sauté just to warm the onions through. Add 1 tablespoon unsalted butter, toss to mix, and serve immediately. Add the chives, if desired.