Best 3 Cornmeal Crusted Trout Recipes
Cornmeal-crusted trout is a Southern classic that combines tender, flaky trout with a crispy, flavorful coating. The fish is seasoned with a simple mixture of salt, pepper, and paprika, then coated in a mixture of cornmeal, flour, and herbs. It is then pan-fried until golden brown and flaky. This recipe is simple to follow and can be easily customized to your liking.
This article provides three variations of the cornmeal-crusted trout recipe:
1. **Classic Cornmeal-Crusted Trout:** This is the basic recipe for cornmeal-crusted trout. It is seasoned with a simple mixture of salt, pepper, and paprika, then coated in a mixture of cornmeal, flour, and herbs.
2. **Spicy Cornmeal-Crusted Trout:** This variation adds a kick of heat to the classic recipe. The trout is seasoned with a mixture of chili powder, cumin, and cayenne pepper, then coated in a mixture of cornmeal, flour, and herbs.
3. **Lemon-Herb Cornmeal-Crusted Trout:** This variation adds a bright, citrusy flavor to the classic recipe. The trout is seasoned with a mixture of lemon zest, thyme, and rosemary, then coated in a mixture of cornmeal, flour, and herbs.
No matter which variation you choose, you are sure to enjoy this delicious and easy-to-make dish. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or coleslaw.
CORNMEAL-CRUSTED TROUT
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.
CORNMEAL-CRUSTED TROUT WITH CUCUMBER-RADISH SALAD
Put on a better-for-you fish fry-featuring cornmeal-crusted trout and a cool salad-and still have cash to spare!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish, reducing heat if necessary.
- Combine lemon juice, 1/4 cup dill, and remaining 1/2 cup yogurt. Combine cucumber, radishes, and remaining dill. Season dressing and salad with salt and pepper. Serve alongside fish with lemon wedges.
Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 1 g, Protein 26 g, SaturatedFat 3 g
CORNMEAL-CRUSTED TROUT WITH HAZELNUT BUTTER
Steps:
- Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter.
- Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and sauté until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.
Tips:
- Use fresh or frozen trout fillets. If using frozen fillets, thaw them in the refrigerator overnight or in a bowl of cold water for 30 minutes.
- Pat the trout fillets dry with paper towels before coating them in the cornmeal mixture. This will help the coating adhere better.
- Use a light touch when coating the trout fillets in the cornmeal mixture. Too much cornmeal will make the coating too thick and dry.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let the mixture sit for 5 minutes before using.
- Heat the oil in a large skillet over medium heat. You want the oil to be hot enough to cook the trout fillets quickly, but not so hot that it burns the coating.
- Cook the trout fillets for 3-4 minutes per side, or until they are cooked through and flaky.
- Serve the cornmeal-crusted trout fillets with your favorite sides, such as tartar sauce, lemon wedges, or roasted vegetables.
Conclusion:
Cornmeal-crusted trout is a delicious and easy-to-make dish that is perfect for any occasion. The cornmeal coating gives the trout a crispy exterior and a flaky interior, and the buttermilk marinade helps to keep the trout moist and tender. This dish is sure to be a hit with your family and friends.
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