12 Ingredients
  • 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
Nutrition
1902
95% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar
     

Fat

200% 130

Saturated

250% 50

Trans

- 0

Monounsaturated

- 36

Polyunsaturated

- 34

Carbs

29% 87

Carbs (net)

- 71

Fiber

63% 16

Sugars

- 2

Sugars, added

- 0

Protein

209% 105

Cholesterol

209% 628

Sodium

57% 1361

Calcium

121% 1211

Magnesium

52% 220

Potassium

44% 2077

Iron

61% 11

Zinc

48% 5

Phosphorus

208% 1459

Vitamin A

95% 857

Vitamin C

14% 13

Thiamin (B1)

82% 1

Riboflavin (B2)

91% 1

Niacin (B3)

132% 21

Vitamin B6

107% 1

Folate equivalent (total)

68% 271

Folate (food)

- 107

Folic acid

- 96

Vitamin B12

596% 14

Vitamin D

13309% 1996

Vitamin E

89% 13

Vitamin K

148% 178

Sugar alcohols

- 0

Water

- 305
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