Crispy Colorado Trout Recipes

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CRISPY TROUT WITH KITCHEN BUTTER SAUCE



Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

  • If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
  • For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
  • Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
  • Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

OVEN BAKED TROUT RECIPE WITH PARMESAN AND PANKO



Oven Baked Trout Recipe with Parmesan and Panko image

This oven baked trout recipe features fillets that turn out crispy on the outside with a tender white flesh interior that is very flaky.

Provided by Carol

Categories     Fish

Time 25m

Number Of Ingredients 9

sea salt and cracked black pepper to season
1 lb. rainbow trout fillets
2 tbsp light mayonnaise
1 tsp lemon zest
2 tsp Dijon mustard
1/2 cup Panko bread crumbs
3 tbsp grated fresh Parmesan Cheese
1 tsp of fresh thyme
To serve: Tartar sauce (optional)

Steps:

  • Preheat the oven to 425°F. Spray a baking dish with cooking spray.
  • Season the fish with sea salt and cracked black pepper.
  • Combine the light mayo, lemon zest, Dijon mustard and minced garlic in a small bowl.
  • Mix together the Panko bread crumbs, thyme and Parmesan cheese in a separate bowl.
  • Spread mayonnaise mixture on both sides of the trout.
  • Roll the trout in the Panko mixture to coat evenly.
  • Transfer the fillets to a baking sheet.
  • Bake in the preheated oven for 12-15 min or until fish begins to flake lightly.
  • Serve immediately with tartar sauce.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 14.5 grams carbohydrates, Cholesterol 172.3 milligrams cholesterol, Fat 20.7 grams fat, Fiber 0.6 grams fiber, Protein 56.7 grams protein, SaturatedFat 5.6 grams saturated fat, ServingSize Half of the recipe, Sodium 517 grams sodium, Sugar 1.2 grams sugar, UnsaturatedFat 12.8 grams unsaturated fat

CRISPY COLORADO TROUT



Crispy Colorado Trout image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 22

One 8-ounce fresh Colorado trout, cleaned and separated into fillets
1 egg
1/2 cup milk
Salt and freshly ground black pepper
All-purpose flour, for dusting
Panko bread crumbs
Olive oil, for sauteing trout
1 tablespoon capers
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon roasted garlic
Salt and freshly ground black pepper
2 tablespoons fresh chopped parsley
2 whole scallions, cleaned and chopped
Chevre Orzo, recipe follows
1 pound orzo
1/2 cup heavy cream
1/4 to 1/2 pound chevre
1/2 cup peeled, seeded, and diced tomatoes
8 to 10 basil leaves cut into a chiffonade
2 tablespoons chopped parsley
2 green onions, sliced thinly on the bias

Steps:

  • Preparing Trout: After de-boning, finning, cleaning, and filleting fish, rinse and pat dry. Combine egg and milk in a shallow dish to make an egg wash. Dredge trout in seasoned flour shaking off excess. Dip into egg wash mixture, and then into panko crumbs, turning to coat both sides and patting lightly. Remove fillets and place separately onto platter. Use waxed paper to keep fish from touching. Preparing Aioli Sauce: Place all ingredients into blender except for olive oil, and puree. Add a little water to loosen, if needed. Once you have reached the puree stage, slowly add the olive oil in a steady stream. This will cause the ingredients to emulsify. Set aside. Cooking Trout: Preheat oven to 325 degrees F. In a heavy saute pan, coat bottom with 1/8-inch of oil. Heat pan and oil to medium heat. Add fillet skin side up and cook for about 1 1/2 minutes. Turn fillet over and cook until golden brown on the other side. Remove from heat and place on paper towels in baking dish.
  • Place fillets in preheated oven for 6 to 7 minutes. Arrange on plates and drizzle with sauce making thin ribbons across the fillets.
  • Serve with Chevre Orzo.
  • Cook orzo in salted boiling water to just under done. Drain and keep warm.
  • Heat the cream, add remaining ingredients, and toss with the pasta. Season with salt and pepper, to taste.

CRISPY FISH BITES RECIPE



Crispy fish bites recipe image

Crispy fish bites are delicious and easy to make. The kids will love them too. They're just live fish fingers but even crisper and healthier too.

Provided by Nichola Palmer

Categories     Dinner

Time 40m

Yield Serves: 4

Number Of Ingredients 5

500g cod fillet or other firm white fish, skinned
75g plain flour
2 eggs
200g fresh white breadcrumbs
1litre vegetable or rapeseed oil (for deep frying)

Steps:

  • To make the sauce, mix the mayonnaise with the capers, parsley and the juice of half the lemon. Spoon into a bowl and chill until ready to serve.
  • Cut the fish into finger-sized pieces. Place the flour on a plate and season with salt and freshly ground pepper. Beat the eggs in a shallow bowl and place the breadcrumbs on a separate plate.
  • Dip the fish first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated.
  • Half fill a large, deep saucepan with the oil and heat until a crust of bread will brown in 40 seconds.
  • Fry the fish in the hot oil, in batches, so that the temperature of the oil is not lowered, until golden brown, about 2-3 mins. Drain well on kitchen paper and serve with the sauce and the remaining lemon cut into wedges.

Nutrition Facts : @context https

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