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Oatmeal-Crusted Trout. We love a good, crispy crust on fried fish — and trout is no exception. This recipe uses oats instead of breadcrumbs (for extra crunch) and ups the flavor by frying in a ...
Add half of the butter and cook for 3 minutes to crisp the skin. Baste the fish as the butter starts to brown. Flip the fish and cook for another 3 minutes. Add the almonds and remaining butter ...
Bobby's Grilled Trout Almondine. A fatty fish like trouts holds up well to a bright orange-almond vinaigrette, and bitter radicchio rounds everything out. More Trout Recipes. Crispy Trout with ...
In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly ...
Season the outside of the fish with salt and pepper and dredge in the cornmeal. (If dredging in flour, pat off the excess.) Heat two large skillets over medium high heat and divide the bacon fat ...
Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and ...
Heat grill to medium-high heat. Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside. Rub 1 clove of crushed ...
Directions. Preheat the oven to 200 degrees F. Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan ...
Deselect All. 2 cups rice flour. Salt and freshly ground pepper, to taste. 3 large eggs. 3 tablespoons milk. 2 cups white cornmeal. 4 (8 to 10 ounces each) whole rainbow trout, scaled and gutted
Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes. Transfer the trout to serving ...