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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

  1. 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.

  2. Beat the egg yolks into the remaining half of the seasoning mixture. Place the cornflake crumbs in another shallow dish.

  3. 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.

  4. 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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