Carly's Mean Mess o' Trout
Why I Love This Recipe
Karl and I ran into some delicious looking rainbow trout fillets at the fish market. Don't mess with them too much, and they'll treat you right.
Ingredients You'll Need
1 lb. dressed trout, heads removed and cut in half (2 trout, approximately)
canola oil
Reynolds Parchment paper
1 egg
1/3 cup milk
flour, for dredging
approximately 1 cup panko bread crumbs
lemon wedges
Directions
Preheat the oven to 375˚F (let it heat up completely before you start frying).
Make an egg wash by lightly whisking the milk and egg in a shallow dish (I use a pie plate).
Rinse the fillets under cool water, then pat dry with a paper towel.
Lay out a large sheet of Reynolds parchment paper on a flat surface, and make generous piles, side by side, of the flour and panko bread crumbs. Leave some room on the side to set the fish fillets after you "dress them up".
Dredge fish fillets in flour, then coat completely in egg wash. Next, dip the fillets in panko bread crumbs to coat completely on both sides.
Discard any unused flour and bread crumbs.
Heat about 1/8 inch of oil in a large skillet over medium high heat.
Place fillets, skin-side up in hot oil. Fry about 1 1/2 minutes, then turn over. Fry for about another 1 minute (or until coating is turning golden brown), then remove fillets from skillet and place in a shallow baking dish. Immediately put them into the oven and bake for about 4 more minutes.
Serve immediately, with a squeeze of lemon.
