Cornmeal Breaded Trout Recipes

Steps:

• Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
• Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
• Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
• Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
• Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g

Steps:

• Spray a large skillet with olive oil-flavored cooking spray; set aside.
• In a large shallow dish, combine egg whites, milk, Creole seasoning and pepper sauce.
• Whisk egg whites until frothy.
• Blend in cornmeal; add trout fillets turning to coat.
• Set skillet over medium-high heat.
• When pan is hot, spray trout with cooking spray and cook sprayed-side down, 2 minutes.
• Spray side-facing up with cooking spray and turn fillets.
• Cook until fish pulls apart when tested with a fork, 1 to 2 more minutes.
• Serve with lemon wedges and extra hot sauce on the side.

Steps:

• In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
• In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
• Preheat the oven to 250 degrees F.
• Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
• When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
• What a fishtale!

Steps:

• To make the crawfish sauce, put the lobster stock and tomato paste in a small saucepan and boil over high heat until reduced by half, about 6 minutes.
• Pour the cream into a medium saucepan and boil over medium heat until reduced by half, about 5 minutes.
• Meanwhile, to make the trout, spread out the flour on a large plate and season with salt and pepper. Place the eggs in a large shallow bowl. Add a few tablespoons of water, season with salt and pepper, and whisk until combined. Place the cornmeal on a large plate and season with salt and pepper.
• Add the reduced cream to the lobster stock and stir to combine. Add the crawfish tails and watercress leaves, season with salt and pepper, and cook for 1 to 2 minutes, just to heat through. Keep warm.
• Season both sides of each fillet with salt and pepper. Dredge one side of each fillet in the flour and tap off any excess, then dip that side in the egg mixture and let any extra drip off. Finally dredge the same side in the cornmeal and tap off any excess.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Place 2 of the fillets in the pan, cornmeal side down, and cook until golden brown, 2 to 3 minutes. Turn over and continue cooking until just cooked through, 2 to 3 minutes. Repeat with the remaining 2 fillets, butter, and oil.
• Ladle some of the sauce onto large plates or shallow bowls and top with the trout. Garnish with watercress leaves.

Steps:

• Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.
• In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.
• Garnish with lemon slices and flat-leaf parsley leaves.
• Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.

Steps:

• Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
• Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
• In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
• In another bowl stir together the 2 eggs until frothy.
• In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
• Heat oil in pan.
• Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture.
• When oil is hot lay the filets gently in the pan. Do not crowd.
• Cook fillets until golden brown on both sides. I do mine in a Texas skillet. (large frypan), but if you have to do it in two batches, you can keep them warm for awhile in a 230°F oven on a plate lined with paper towel.
• Serve with a little tartar sauce, seafood sauce or brown butter.
• Enjoy!

Steps:

• Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Remove and discard skin from fish. Cut fish into 2x1 1/2-inch pieces.
• In small bowl, mix buttermilk and egg white with fork. In another small bowl, mix cornmeal, bread crumbs and Cajun seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased 13x9-inch pan. Lightly spray cooking spray on fish.
• Bake about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

Steps:

• Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.

Steps:

• Beat egg with water in a shallow bowl.
• Roll trout in the flour.
• In a small paper or large ziplock bag, combine cornmeal, chopped nuts, salt, pepper, paprika, and ground cumin.
• One piece at a time, dip fish in egg and then place in bag and toss to coat.
• Heat veggie oil in frying pan over medium heat.
• Fry fish in oil, turning once, till both sides are brown (approx 10 minutes total).
• You can tell when the fish is done, because you can flake it with a fork.
• My hubby likes to sprinkle a little lemon or lime juice on his fish, but I like it just the way it is!

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

Steps:

• Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl.
• Cut chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes.
• Heat oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork. Drain on paper towels.