Trout miller-style

Clean, gut and thoroughly salt the trout inside and out. It does not matter if the fish is well salted, sufficient salt will accentuate its taste. If the trout are large, you can cut them along the back for better browning.

Mix the flour with the milk and eggs until smooth. If the dough is too thick, add a little milk. If it is too thin, add flour.

Coat the prepared trout in the batter and immediately fry them in hot oil. It is important to fry the fish on medium heat so that the batter does not burn.

Fry the trout on both sides until golden brown. After frying, you can drizzle them with lemon juice, which gives the dish a fresh touch.