4 trout fillets (1 kg)
3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons butter
1/3 cup mango, peeled and sliced
1/4 cup lime juice
1 tablespoon Worcestershire sauce
1 egg
1 tablespoon milk
30 sprigs of fresh parsley
Oil for frying
Salt to taste
4 trout fillets (1 kg)
3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons butter
1/3 cup mango, peeled and sliced
1/4 cup lime juice
1 tablespoon Worcestershire sauce
1 egg
1 tablespoon milk
30 sprigs of fresh parsley
Oil for frying
Salt to taste
Rinse the trout well and season
Dredge them in 1/2 cup all-purpose flour and fry in olive oil and butter for 3 minutes per side
Remove from the skillet and let drain on paper towels
In the same skillet, add the mango and fry in the same fat
Add the lime juice and Worcestershire sauce
Remove from the skillet and reserve
Mix together the remaining flour with the egg, milk, and a pinch of salt
Immerse the fresh parsley sprigs in this mixture and then fry them in hot oil until crispy
Serve the trout with the mango sauce on top and garnish with the crispy parsley
