Deep Fried Trout With Green Apple Slaw Recipes

GREEN APPLE-TRUFFLE SLAW

Steps:

• Preheat the oven to 400 degrees F. Place the garlic on a piece of foil, drizzle with olive oil and wrap up. Bake until tender, about 30 minutes. Let cool slightly, then squeeze the garlic from its skin.
• Combine 2 teaspoons water, the roasted garlic, lemon juice, sugar, 1 teaspoon salt, and pepper to taste in a blender or mini food processor. With the motor running, slowly pour in 1/4 cup each olive and grapeseed oils through the feed tube, blending until emulsified.
• Toss the apples, cabbage, walnuts, parsley and truffle oil in a medium bowl. Add the dressing and toss; season with salt and pepper. Refrigerate the slaw until chilled, about 45 minutes.

PAN FRIED TROUT

Steps:

• Pat the filleted fish dry with paper towels. In a shallow pan, combine the flour, salt and pepper. Dredge the trout in the flour by pressing it down on both sides and shaking off the excess flour.
• Heat a large cast iron skillet or other nonstick pan over medium high heat and melt the butter in it. Add the olive oil, then when hot, lay the trout fillets skin side down in the pan and cook for 3-5 minutes. Carefully flip with a thin, wide spatula and cook on the other side for another 3-5 minutes until golden brown, nearly opaque and the fish flakes easily with a fork. Don't overcook the fish!
• Serve with lemon wedges for squeezing over the top of the pan fried trout.

DEEP FRIED TROUT WITH GREEN APPLE SLAW

Steps:

• Season the trout with salt and pepper and set aside.
• Mix the garlic, Thai chilies, lime juice, palm sugar, and fish sauce in a small sauce pan. Cook until sugar is dissolved. Set aside in refrigerator to cool down.
• Place the eggs in one shallow dish and whisk to scramble them. Place the flour in another shallow dish and then place the panko in a third shallow dish. Heat the oil to 350 degrees. Dredge the trout in the flour shaking off the excess Dip in the egg then roll in panko. Deep fry for about 5 to 6 minutes.
• Mix the green apple, red onion, green parts of green onions and nuts with the refrigerated fish sauce mix. Spoon the slaw over the fish when ready to serve

PERFECT FRIED TROUT

Steps:

• 1. Clean trout.
• 2. Pat the dry.
• 3. Mix the flour with salt and pepper.
• 4. Dip the trout inside and out with the seasoned flour mixture.
• 5. Fry the trout in about 1/4-inch deep of vegetable oil.
• 6. Fry for about 5 minutes, flipping halfway until golden brown and tender.
• 7. Place trout on a serving platter.
• 8. Melt butter and pour it over trout.
• 9. Serve with lemon wedges and sprinkle with parsley.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

BAKED TROUT WITH BROCCOLI, APPLE, AND FENNEL SLAW

Steps:

• Preheat oven to 400 degrees.
• Cut 4 pieces of parchment paper to 12 by 16 inches and arrange one fish fillet in the center of each. Season with salt and pepper and top with lemon slices and shallot. Drizzle with olive oil. To fold parchment, join long sides together and make a few 1/4-inch folds to seal. Fold ends like you're wrapping a gift and tuck underneath.
• Transfer packets to a rimmed baking sheet. Bake until packet is puffed and fish is cooked through, 12 to 14 minutes. Remove from oven and let rest 5 minutes.
• In medium bowl, whisk together tahini, lemon zest and juice, applesauce, and 1 tablespoon water. Season with salt.
• Stir in broccoli, fennel, carrot, apple, and parsley until combined. Serve slaw with fish.