Pan-Fried Trout
  • Servings: 8
  • 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
  1. In a bowl, beat the egg and water with a pinch of salt.
  2. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.
  3. Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.
  4. Heat 3 tablespoons of oil in each of 2 large nonstick skillets.
  5. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes.
  6. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes.
  7. Transfer to a platter and sprinkle with salt.