Ease of Preparation: Easy
Yield: 4
Ingredients:
4 x 5 ounce (142 g) trout fillets, skin on
½ cup (120 ml) milk
Oil, for frying
Coating
½ cup (120 ml) cornmeal
½ cup (120 ml) flour
1 teaspoon (5 ml) red pepper flakes
1 teaspoon (5 ml) salt
¼ teaspoon (1 ml) pepper
Chutney
1 tablespoon (15 ml) vegetable oil
1 onion, chopped
½ cup (120 ml) apple cider vinegar
½ cup (120 ml) honey
1 cup (240 ml) chopped fresh apricots
½ lemon, zest and juice
2 teaspoons (10 ml) ground ginger
1 teaspoon (5 ml) ground cinnamon
½ teaspoon (2.5 ml) salt
½ cup (120 ml) fresh blueberries
½ cup (120 ml) fresh raspberries
Method:
For the coating, mix together cornmeal, flour, red pepper flakes, salt, and pepper in a bowl.
Dip fillets in milk. Press both sides of the fillets in coating mixture. Heat oil in a large skillet over medium-high heat. Place trout skin side down in hot oil. Cook for 2-3 minutes. Flip and cook for 2-3 minutes. Once fish is crispy and firm, remove from oil. Let rest for 2 minutes before serving.
Serve with Apricot Berry Chutney (see recipe).
For the chutney, Heat oil in a medium saucepan over medium heat. Add onions and cook for 1-2 minutes or until soft. Add vinegar and honey and mix. Simmer for 5-6 minutes or until slightly thickened.
Add apricots, lemon zest and juice, ginger, cinnamon, and salt. Cook for 10-12 minutes.
Stir in blueberries and raspberries gently. Cook for 2-3 minutes. Remove from heat. Place in the refrigerator to cool completely.
Serve cold with Cornmeal-Crusted Rainbow Trout (see recipe).
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