Saturday, April 12, 2008

A Mean Mess o' Trout

"What do you feel like having for dinner tonight?" I asked. "Fish," he said. "But not salmon. Or tilapia."

So, I went to the store and decided that trout was the way to go. I purchased some nice looking boneless fillets (with the skin still on), about a pound. I also purchased some panko bread crumbs, which I have heard so much about but never actually used. Panko bread crumbs are made from crustless bread, which for some reason gives them this awesome crispy texture when fried.

Before I made the trout (which were sure to cook up fast), I boiled some red potatoes, drained them, then added some chopped and sautéed fresh herbs (parsley and basil), garlic and onion, and butter and milk. Then I mashed the heck out of them before stirring in a little shredded parmesan cheese. Then I steamed some broccoli.

Now for the trout (which turned out gorgeous and more delicious than I could have ever hoped for!). Simplicity always seems to work out for me (although, to be honest, so does complexity!). If you've never had trout, you should definitely give it a try. It's one of the less expensive fish you can purchase these days, and it also makes for beautiful presentation. Oh, and don't bother skinning those fillets: the trout's skin is so thin you won't even know it's there if you don't look!

Carly's Mean Mess o' Trout

1 lb. boneless trout fillets
canola oil
flour, for dredging
1 egg
1/3 cup milk
1 cup panko bread crumbs
lemon wedges

Preheat the oven to 375˚F (let it heat up completely before you start frying).

Heat about 1/8 inch of oil in a large skillet over medium high heat.

Make an egg wash by lightly whisking the milk and egg. Rinse the fillets under cool water, then pat dry with a paper towel. Dredge fillets in flour, then coat completely in egg wash. Dip in panko bread crumbs to coat completely on both sides.

Place fillets, skin-side up in hot oil. Fry about 1 1/2 minutes, then turn over. Fry for about another 2 minutes (until coating is turning golden brown), then remove fillets from skillet and place in a shallow baking dish. Immediately put them into the oven and bake for about 4 more minutes.

Serve immediately, with a squeeze of lemon.

1 comment:

Jeremy LaBuff said...

What's with the Rachael Ray-esque recipe title? ;)