Tuesday, June 4, 2013

Pan Fried Crouton & Parmesan Crusted Rainbow Trout

6 or 7 whole gutted and rinsed clean trout, heads removed(optional - I do not like my food to look at me while I eat it)
1 bag of seasoned croutons crushed
½ c fresh grated parmesan cheese
¼ c corn meal
2 tbls flour
1 tsp salt
2 tsp garlic salt
1 tsp dried parsley flakes
¼ tsp fresh grated pepper
½ c buttermilk
2 eggs
½-1 c olive oil for frying
lemon wedges

In a deep bowl as wide as the fish, mix the croutons, parmesan cheese, corn meal, salt, garlic salt, parsley and pepper. In another shallow bowl as wide as the fish, mix the buttermilk and eggs.

Warm oil in pan on a medium heat. Pat dry the fish with a paper towel. Dip fish into the milk and egg batter, making sure you coat the inside of the fish. Transfer the fish to the crouton mix and press the dry mixture to the outside and inside of the fish.

GENTLY shake off excess crumbs and place fish into oil and cook for 4-5 minutes (depending on the thickness of the fish). Flip the fish using tongs and cook another 4-5 minutes. Timing matters, otherwise you will end up with raw undercooked or mushy over cooked meat.

Remove fish from the oil and place on a paper towel lined plate for the excess oil to drain off.

Now you are ready to eat. Garnish with lemon juice squeezed from the lemon wedges. If cooked right, the fins and tail should pull right out of the fish. Using a fork, starting from the middle of the side, gently tug meat from the bones, skin should pull off easy and the meat slides right off the bones.

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