Monday, 13 July 2009

Pan-Fried Trout

Pretty basic stuff, panfrying trout. Very satisfying, though. Simple things often are.

I like arepa meal better than cornmeal for this - plus you can make arepas, which is not to be sneezed at - but it may be hard to find. Most of it is P.A.N. brand from Venezuela. Once in a while you can find some that is milled here though. However regular cornmeal is perfectly acceptable if you can't get arepa meal.

2 servings
15 minutes prep time

Pan Fried Trout
2 250 gram (1/2 pound) trout fillets (500 g/1 lb total)

1 large egg
1/4 cup arepa meal or corn meal
1/4 teaspoon salt
1/4 teaspoon medium chile powder or paprika
OR other seasoning as desired

1/4 cup sunflower or other mild oil for frying

Rinse the trout fillets, and let them drain. I prefer to skin them, if possible, but there is no reason not to leave the skin on.

Break the egg into a shallow bowl or plate, and beat lightly. Mix the meal, salt and seasonings in a second bowl.

Put the oil into a skillet large enough to hold the fish and heat it over medium-high heat, until hot.

Meanwhile, dredge the fish, first in the beaten egg then in the meal mixture. Lay the fillets in the hot frying pan and cook for about 4 to 5 minutes, until the meal crust is lightly browned. Turn just once; and cook for 3 to 4 minutes more.





Last year at this time I made Strawberry Cream Cheese Parfaits.

3 comments:

Joanne said...

Arepas are some of my favorite things EVER. I haven't had trout ever but have been meaning to. This looks good.

Ferdzy said...

Heh, Joanne - you are a sign of the times. It used to be trout were common (here) and nobody north of Chiapas had ever heard of arepas.

Trout is well worth trying if you can find it fresh - a bit like salmon but more mild and delicate in flavour.

Marnie said...

I guess I'm old-school -- have had trout, never heard of arepas!