Cornmeal-Crusted Rainbow Trout Sandwiches

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 8 slices bacon
  • 1 lb skinless rainbow trout fillet (4)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup cornmeal
  • 1 tablespoon vegetable oil
  • 4 oval buns halved
Tartar Sauce:
  • 1/3 cup light mayonnaise
  • 2 tablespoons sweet green relish
  • 1 tablespoon chopped rinsed drained caper
  • 1 teaspoon lemon juice
  • 1 pinch salt
  • 1 pinch pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 969 mg
  • Protein 32 g
  • Calories 529.0
  • Total fat 25 g
  • Cholesterol 77 mg
  • Saturated fat 6 g
  • Total carbohydrate 42 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cornmeal-Crusted Rainbow Trout Sandwiches

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