Wash the trouts well and dry them. Beat the eggs, add the salt and finely chopped garlic. Chop the parsley finely and add it to the eggs.
Prepare the breading by removing the crusts from the bread and baking them 10 min. in the oven, then grinding them. Mix the crumbs with the grated parmesan and finely chopped dill, the salt, white and black pepper.
Dip each fish in the beaten eggs, then in the breading, then eggs and once more in the breading. Fry the fish in heated oil to a golden crust on both sides.