Cornmeal-Crusted Rainbow Trout Sandwiches
In this recipe, we drain the bacon fat out of the pan and fry the fish in vegetable oil. For a more pronounced bacon flavour, you can use the bacon fat and omit the oil. Add lettuce and sliced tomato for a yummy twist on a BLT.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 529 |
| pro | 32 g |
| total fat | 25 g |
| sat. fat | 6 g |
| carb | 42 g |
| fibre | 2 g |
| chol | 77 mg |
| sodium | 969 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 20% |
| vit A | 8% |
| vit C | 5% |
| folate | 34% |
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8 slices bacon
4 skinless rainbow trout fillets (1 lb/500 g)
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) cornmeal
1 tbsp (15 mL) vegetable oil
4 oval buns, halved
Tartar Sauce:
1/3 cup (75 mL) light mayonnaise
2 tbsp (25 mL) sweet green relish
1 tbsp (15 mL) chopped rinsed drained capers
1 tsp (5 mL) lemon juice
Pinch each salt and pepper
Preparation:
Cut bacon in half crosswise. In nonstick skillet over medium-high heat, fry bacon, turning once, until crisp, about 6 minutes. Transfer to paper towel-lined plate to drain. Drain fat from pan; wipe clean.
Meanwhile, sprinkle fish with salt and pepper. Sprinkle cornmeal in shallow dish; press fish into cornmeal, turning to coat.
In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes.
Tartar Sauce: In small bowl, mix mayonnaise, relish, capers, lemon juice, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 1 day.)
Meanwhile, in toaster oven, toast cut sides of buns until golden, about 1 minute. Sandwich fish in buns along with tartar sauce and bacon.
Additional Information
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Other options: Any grilling, roasting or pan-frying fish
Tip: You can use store-bought tartar sauce, especially if you're camping.
Source
Canadian Living Magazine: June 2004
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