Fried Trout with Cornichon Tartar Sauce

Something about the end of summer makes me think of frying foods a little more often. Maybe I need a fix for the fried clams and french fries we eat during those trips to the beach (sadly, very under-represented these past few months). Maybe it’s some sort of reflexive reaction to the impending fall and winter, when eating lighter than beef or pork still requires a little something extra to stick to your ribs. 

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