4 (10 to 11 ounces) whole Shenandoah Valley, Virginia trout, head removed, butterflied and boned
2 cups all-purpose flour, seasoned with salt and pepper
4 whole eggs, beaten with 2 tablespoons water
10 ounces grated Parmesan
Soybean oil or other oil, for frying
Hollandaise Sauce, recipe follows
3 tablespoons lemon juice
4 pasteurized egg yolks
1/4 teaspoon salt
3/4 cup clarified butter, hot
1/4 teaspoon cayenne pepper
Dash hot sauce
Steps:
Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.
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