We all love a good fried brook trout here at WTA. It’s one of those things that never gets old. We found this twist on the classic batter, which gives a richness to the fish that you can’t get from a flour-based batter. The crunch is incredible, and the texture of the fish inside is flaky and light. The lemon in the butter sauce and the fresh parsley brightens the whole thing up. You need to try this version if you are a fried trout fan!
Total Time: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
1 cup hazelnuts
4 (10 to 12-ounce) brook trout, gutted and cleaned
Salt and freshly ground black pepper
2 large eggs
1/4 cup flour, plus 2 cups
4 tablespoons vegetable oil
2 tablespoons unsalted butter
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1. Pulse nuts in a food processor with 1/4 cup of flour until finely ground.
2. Rinse fish and pat dry.
3. Season with salt inside and out.
4. Put the remaining 2 cups flour in a pie plate.
5. Beat the egg in another pie plate.
6. Spread ground nuts on a dinner plate.
7. Dip both sides of fish first in flour (pat off the excess), then egg, and then nuts.
8. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
9. While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.
Recipe originally appeared in Gourmet Magazine.
Image courtesy of foodnetwork.com