Cornmeal Fried Trout
5 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 445445 cal |
| pro | 40 g40g pro |
| total fat | 24 g24g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 117 mg117mg chol |
| sodium | 564 mg564mg sodium |
| potassium | 745 mg745mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 99 iron |
| vit A | 1515 vit A |
| vit C | 1212 vit C |
| folate | 2929 folate |
Ontario
Ontario strictly regulates farm-raised rainbow trout, so it's an environmentally responsible choice. Serve this crusty, crisp fish with either a green salad topped with crumbled bacon or a tangy coleslaw.
Ingredients
- 4 slices thick bacon 4 slices thick bacon
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
- 4 trout fillets , (about 6 oz/170 g each)4 trout fillets, (about 6 oz/170 g each)
- 2/3 cup buttermilk 2/3 cup buttermilk
- 1/3 cup cornmeal 1/3 cup cornmeal
- 1/3 cup all-purpose flour 1/3 cup all-purpose flour
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
Preparation
In skillet, fry bacon over medium heat until crisp, about 5 minutes; drain on paper towel–lined plate. Pour bacon fat into heatproof container; set aside.
Stir together half each of the salt, pepper and cayenne pepper; sprinkle over fish.
Pour buttermilk into shallow dish.
In separate dish, whisk together cornmeal, flour, parsley and remaining salt, pepper and cayenne pepper. One piece at a time, dip fish into buttermilk; dredge in flour mixture, patting to coat.
In clean skillet, heat 2 tbsp of reserved fat over medium heat; cook fish, in batches and adding more fat as needed, turning once, until fish flakes easily when tested, 6 to 8 minutes. Serve with bacon alongside.
Stir together half each of the salt, pepper and cayenne pepper; sprinkle over fish.
Pour buttermilk into shallow dish.
In separate dish, whisk together cornmeal, flour, parsley and remaining salt, pepper and cayenne pepper. One piece at a time, dip fish into buttermilk; dredge in flour mixture, patting to coat.
In clean skillet, heat 2 tbsp of reserved fat over medium heat; cook fish, in batches and adding more fat as needed, turning once, until fish flakes easily when tested, 6 to 8 minutes. Serve with bacon alongside.
Source : Canadian Living Magazine: October 2011
- Keywords : Dinner; Fall; Skillet; Bacon; Trout; Buttermilk; Flour; Parsley; 500 calories;
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