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There's nothing to this recipe.
The only thing hard about this dish is the actual doing of it.
Get cornmeal.
Season cornmeal with salt, pepper, and whatever spices you like. I chose a little bit of our recently replenished smoked hot paprika, but you can use cumin or your favourite spice.
Cut trout fillets into strips.
Dredge trout strips in seasoned cornmeal.
Pan-fry in hot oil.
Serve with tartar sauce.
Or, in this case, this was actually a faux Caesar dressing TS made for a salad. Mayo, capers, garlic, cornichons, lemon juice, mustard, Worcestershire sauce and anchovies. I think that was everything.
[eatingclub] vancouver Cornmeal Love
Corn Toasties
Fried Green Tomatoes
Cornmeal-crusted Okra
Potato Cornmeal Foccacia
Cornmeal-crusted Trout w/ Lemon-Anchovy-Caper Sauce
Upside Down Cranberry Cornmeal Cake
Friday, August 1, 2008
Cornmeal-crusted Trout w/ Lemon-Anchovy-Caper Sauce
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18 comments:
The top photo in this post looks so crisp and succulent at the same time. It's exactly how good food is supposed to look. Yum!
I did this once with spiked bread crumbs instead; (Where am I going to get cornmeal here?) and baked instead of fried. But I didn't have your yummy dip...
hmmmm yummy and delectable..anyway anything that comes out from your kitchen is yummy..like that focaccia on your yesterday's post :-)
btw, i have a party blog event in case you don't know yet..i would really love to invite you girls:-)
and congrats on your new domain name!!
This looks interesting. I love trout - my dad used to take me fishing when I was little, and this reminds me a bit of the things my grandmother used to do with our "harvest."
This looks great and being in the South cornmeal is easy to find. I just need to find a good source for trout.
I absolutely love cornmeal crusted anything...but particularly fish. This sauce sounds delectable as well.
This is just beautiful. I have to try this, just gorgeous.
This reminds me of these great fish frys on Fridays that we used to go to when I was little. I love crunchy, fried fish!
That looks simply delicious -- crisp and light. Yum.
Yup - this is a very simple recipe - but it's oh sooo good. That's what we do in the afro-american community. We love frying fish with a cornmeal dredging. That's really the only way we do it. We don't really use a tartar sauce (although I love me some tartar sauce). Instead we typically get some good Louisiana hot sauce - lol. Great job w/this.
-DTW
www.everydaycookin.blogspot.com
It's simple and easy to cook, looks crispy, moist, and delicious!
I love the lemon anchovy caper sauce.
I really like the texture that cornmeal gives to many things, especially fish like you've done here.
This is fantastic! I tried crumbing with cornmeal (polenta) last week, except for cauliflower. It would be lovely with trout too. Nice combo.
The fish looks great and I love the sauce. I just made trout for the first time a few weeks ago and really enjoyed it. I'll have to try it your way next time.
I've been on a trout kick these days - would love to try this approach!
Woo, nice! What kind of trout was it - the flesh looks pinkish?
Would this recipe work as well baked?
Great photos. I love trout and this looks delicious!
The cornmeal really makes it easy for things to have a great crust! I'm all about the cornmeal-love!
nate-n-annie:
It's steelhead trout... which we also like to call "fake salmon", haha.
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