Pan-Fried Trout


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 large egg
1/4 cup water
Kosher salt
1 cup Panko breadcrumbs
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
6 tablespoons vegetable oil


Directions

In a bowl, beat the egg and water with a pinch of salt.


In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.


Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.


Heat 3 tablespoons of oil in each of 2 large nonstick skillets.


Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes.


Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes.


Transfer to a platter and sprinkle with salt.


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