Crispy Whole Trout with Curried Zucchini Couscous

Name: Crispy Whole Trout with Curried Zucchini Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, for frying; 4 trout, cleaned, head and tail on; 2 cups rice flour; 1/2 tablespoon ground cumin; Salt, to taste; 2 tablespoons olive oil; 1 fine diced yellow onion; 1/2 tablespoon minced garlic; 1/2 tablespoon minced ginger; 1 tablespoon madras curry powder; 2 cups diced zucchini; Salt and black pepper, to taste; 3 cups cooked couscous, already fluffed; 1/4 cup sliced green scallions, for garnish; 1/4 cup madras curry powder; Pinch salt; 1 cup canola oil

Servings: persons

Canola oil, for frying
4 trout, cleaned, head and tail on
2 cups rice flour
1/2 tablespoon ground cumin
Salt, to taste
2 tablespoons olive oil
1 fine diced yellow onion
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1 tablespoon madras curry powder
2 cups diced zucchini
Salt and black pepper, to taste
3 cups cooked couscous, already fluffed
1/4 cup sliced green scallions, for garnish
1/4 cup madras curry powder
Pinch salt
1 cup canola oil

1
Heat a large casserole filled halfway with oil.
2
The trout must be able to fit in.
3
On a large plate, mix flour with cumin.
4
Dredge trout in flour, inside and out and deep-fry until golden brown, about 4 to 5 minutes.
5
Season with salt.
6
In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder.
7
Season.
8
Add zucchini and saute for 3 to 5 minutes until soft.
9
Check for seasoning.
10
Keep on very low heat.
11
In a small bowl, combine curry powder with salt and about 1/8 cup water to make a loose paste.
12
Whisk in oil and let stand 1 hour to settle.
13
Use the top, clear yellow oil.
14
PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini.
15
Place trout on top and drizzle with curry oil and garnish with scallions.
16
WINE: Tropical fruity Muller-Thurgau (Sokol Blosser)

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Canola oil, for frying, 4 trout, cleaned, head and tail on, 2 cups rice flour, 1/2 tablespoon ground cumin, and more.

Yes, Crispy Whole Trout with Curried Zucchini Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!