You may also like
Categories:Viewed: 112 - Published at: 6 years ago
Ingredients
- 8 trout fillets (see Note)
- 2 cups milk
- 20 saltine crackers, broken
- 1 1/2 cups all-purpose flour
- 1/4 cup vegetable oil
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- Grilled Corn Cakes
- Roasted Red-Pepper Coulis
Method
- In a large, shallow dish, cover the trout fillets with the milk and refrigerate for at least 10 minutes or up to 30 minutes.
- In a food processor, pulse the crackers to fine crumbs.
- Transfer the crumbs to a large plate and mix with the flour.
- Heat a very large skillet.
- Add the vegetable oil.
- Remove the trout fillets from the milk and season with salt and pepper.
- Dredge the fillets in the cracker-crumb mixture and add to the skillet, skin side down.
- Add the butter and tilt the skillet to melt and distribute it evenly.
- Cook the trout over moderately high heat until browned and crisp, about 3 minutes per side.
- Arrange the warm Grilled Corn Cakes on plates and set the trout fillets on top.
- Garnish with the Roasted Red Pepper Coulis and serve.
