Ease of Preparation: Easy
Yield: 4 servings
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
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).
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