TROUT ST. CROIX
From Maison de la Crider
Marinate trout filets in fresh squeezed Mexican lime juice -
about six limes per filet for 5 - 6 minutes.
Roll filets in flour.
Swish filets in "egg wash"* to coat.
* "egg wash:" 5 eggs, 1/4cup peanut oil, 1/3cup milk.
Beat with eggbeater until frothy
Roll filets in cracker crumbs to coat real well.
Fry in 350º peanut oil until golden on both sides.
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