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Nature’s Feast: Pan fried trout fillets

The Columbian
Published: January 10, 2019, 6:01am

This is an excellent way to prepare those plentiful catchable-size trout.

Ingredients:

8 to 10 trout fillets

2 cups panko breadcrumbs

1 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika

1 egg

2 tbsp beer

1 tsp corn starch

Vegetable oil for frying

Directions:

Rinse fillets and pat-dry. Blend breadcrumbs and spices together. Whisk together the corn starch and beer, then add the egg and whisk again. Place the fillets in the egg mixture and set aside for about 10 minutes.

Remove the fillets from the mixture and dredge in the breadcrumbs, making sure the fillets are evenly coated. Heat vegetable oil in a pan until a few wisps of smoke start to rise from the pan. Immediately add the breaded fillets and cook for about 2 minutes or until the fillets brown, which should happen quickly. Turn the fillets over and cook for another two minutes. Remove cooked fillets and place on a wire rack to drain. Serve with tartar sauce and lemon wedges, or malt vinegar.

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