Trout St. Croix

by Mark Crider

From Maison de la Crider

Hush Puppies and Fried Shrimp not included LOL!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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