How to cook
Wash and dry the cleaned trout from the insides well. The skin should also be well cleaned. Since we will be frying them whole, they should be smaller, so that they can be cooked quickly and each one should serve as an individual portion.
In the bellies of the fish squeeze and rub lemon juice, then add salt and black pepper. Add a crushed clove of garlic and a sprig of thyme. Rub the outside of the fish with salt and black pepper.
For garnish, I prepared arugula chips, which have the appearance of seaweed and in addition to being delicious, make the platter look interesting when being served.
To do this, heat the olive oil over medium heat, add the other two cloves of garlic and then the arugula. It will fry in seconds and the leaves will become crispy. Remove them with a slotted spoon and spread them out in a thin layer onto kitchen paper, so that it can absorb the fat.
You can fry the fish in the same fat, which is well flavored, or heat oil in another pan.
Roll the whole trout in flour and place it in the fat, which is heated over moderate heat. Fry until it aquires a golden brown color on both sides.
Serve the fried whole trout with crispy arugula chips and fresh cherry tomatoes.
Enjoy your meal!