Pan-Fried Trout
List of Ingredients
5 to 6 ounces trout, boned, discard head and tail
1/3 cup white cornmeal
1/4 teaspoon fresh ground black pepper
1/4 teaspoon anise seeds
1/2 cup minced fresh cilantro
nonstick cooking spray, or canola oil
Recipe
Run fingers over fish to check if there are any remaining bones. If so, remove them with kitchen tweezers. Cut fish in half (skin on both sides of each piece). Wash fish and pat dry.
Mix together cornmeal, spices and cilantro. Roll fish in mixture, pressing it gently into fish.
Fry fish in sprayed non-stick frying pan over medium heat until cooked. Turn once. Fish will be browned and crisp on outside, firm to the touch and flake inside easily when prodded with fork. Cut fish in half vertically.
Use a spatula to transfer the trout to plate. Serve hot.
(Spices are good for up to 4 fish.)
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