Pan-Fried River Trout with Corn Cakes and Red-Pepper Coulis

Ingredients

  • 0.25 cup(s) vegetable oil
  • 2 cup(s) milk
  • 1.5 cup(s) all-purpose flour
  • 20 saltine crackers
  • 8 trout fillets
  • 3 tablespoon(s) unsalted butter
  • Salt and freshly ground pepper
  • + 2 more ingredients
    • Roasted Red-Pepper Coulis
    • Grilled Corn Cakes

1. In a large, shallow dish, cover the trout fillets with the milk and refrigerate for at least 10 minutes or up to 30 minutes. 2. In a food processor, pulse the crackers to fine crumbs. Transfer the crumbs to a large plate and mix with the flour. 3. Heat a very large skillet. Add the vegetable o...

View full recipe at Food & Wine

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