Trout Parmesan

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

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