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Lemon Trout
January 26, 2012

I have made this recipe several times now, and I would give it five stars except, like others, I think it turns out much better if the ingredients are adjusted. Like many, I use only 1/2 cup flour, and there is still plenty. I left the rest of the spices the same. I also think the pan should be heated to medium-high rather than medium, as it sears the flour and spices onto the fish much better and brings out the flavors more.

  1. 51 Ratings

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