Trout Fish Fry
- SERVES
- 8
- COOK TIME
- 12 Min
'Round some parts, it's customary for trout to be raised in hatcheries, then released into mountain streams where fishing's allowed for certain sizes only! Here's a fine way to serve up that trout "catch of the day!"
What You'll Need
- 1/4 teaspoon dry mustard
- 1/4 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 8 trout fillets (about 2 pounds total)
- 3 egg yolks
- 1 1/2 cup cornflake crumbs
- Vegetable oil for frying
What to Do
- In a shallow dish, combine the ground mustard, basil, cayenne pepper, and salt; mix well. Remove and use half of the seasoning mixture to season the trout fillets.
- Beat the egg yolks into the remaining half of the seasoning mixture. Place the cornflake crumbs in another shallow dish.
- In a large deep skillet, heat 1 inch of oil over high heat until hot but not smoking. Dip the trout fillets in the seasoned egg mixture, then in the cornflake crumbs, coating completely.
- Cook the fillets a few at a time for 3 to 4 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Serve immediately.
Notes
If you prefer baked instead of fried fish, preheat the oven to 400 degree F. Coat the fillets as above and place on a rimmed baking sheet that has been coated with nonstick cooking spray. Drizzle 3 tablespoons melted butter over the tops of the fillets and bake for 10 to 12 minutes, or until the fish flakes easily with a fork. Serve immediately.
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