Pan Fried Trout recipe
information
Trout is so delicious that simple preparation is all that's necessary. Crisp cornmeal, bacon and pine nuts complement the fresh flavour.
ingredients
90 - 120 ml (3 - 4 fl oz) vegetable oil
60 g (4 tbsps) pine nuts
8 rashers streaky bacon, diced
140 g (4 oz) yellow cornmeal
Pinch salt and white pepper
4 trout weighing about 225 g (8 oz) each, cleaned
Juice of 1 lime
Fresh sage or coriander
60 g (4 tbsps) pine nuts
8 rashers streaky bacon, diced
140 g (4 oz) yellow cornmeal
Pinch salt and white pepper
4 trout weighing about 225 g (8 oz) each, cleaned
Juice of 1 lime
Fresh sage or coriander
method
1. Heat 90 ml (6 tbsps) of the oil in a large frying pan. Add the pine nuts and cook over moderate heat, stirring constantly. When a pale golden brown, remove them with a draining spoon to paper towels.
2. Add the diced bacon to the oil and cook until crisp, stirring constantly. Drain with the pine nuts.
3. Mix the cornmeal, salt and pepper, and dredge the fish well, patting on the cornmeal. Shake off any excess.
4. If necessary, add more oil to the pan - it should come about halfway up the sides of the fish. Re-heat over moderately high heat.
5. When hot, add the fish two at a time and fry until golden brown, about 4 - 5 minutes. Turn over and reduce the heat slightly if necessary and cook a further 4-5 minutes. Drain and repeat with the remaining fish.
6. Drain almost all the oil from the pan and re-heat the bacon and the nuts very briefly. Add the lime juice and cook a few seconds. Spoon the bacon and pine nut mixture over the fish and garnish with coriander or sage.
2. Add the diced bacon to the oil and cook until crisp, stirring constantly. Drain with the pine nuts.
3. Mix the cornmeal, salt and pepper, and dredge the fish well, patting on the cornmeal. Shake off any excess.
4. If necessary, add more oil to the pan - it should come about halfway up the sides of the fish. Re-heat over moderately high heat.
5. When hot, add the fish two at a time and fry until golden brown, about 4 - 5 minutes. Turn over and reduce the heat slightly if necessary and cook a further 4-5 minutes. Drain and repeat with the remaining fish.
6. Drain almost all the oil from the pan and re-heat the bacon and the nuts very briefly. Add the lime juice and cook a few seconds. Spoon the bacon and pine nut mixture over the fish and garnish with coriander or sage.
serving amount
serves 4
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