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

Ingredients

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

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