Instructions: Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact.

Place the trout in a large pan and add the milk, salt and pepper. Turn the trout in the mixture.

Remove the trout without patting it dry and dredge on all sides in flour seasoned with salt and pepper.

Heat the oil for deep frying, about 325 degrees. Add the trout and fry until golden brown and cooked through, about 8 minutes.

Remove the trout. Drain on absorbent toweling. Sprinkle with salt and serve with tartar sauce on the side and lemon wedges as garnish. The New

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.