Pan-Fried River Trout with Corn Cakes and Red-Pepper Coulis – a delicious recipe with trout, milk, crackers, flour, vegetable oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
3
Transfer the crumbs to a large plate and mix with the flour.
4
Heat a very large skillet.
5
Add the vegetable oil.
6
Remove the trout fillets from the milk and season with salt and pepper.
7
Dredge the fillets in the cracker-crumb mixture and add to the skillet, skin side down.
8
Add the butter and tilt the skillet to melt and distribute it evenly.
9
Cook the trout over moderately high heat until browned and crisp, about 3 minutes per side.
10
Arrange the warm Grilled Corn Cakes on plates and set the trout fillets on top.
11
Garnish with the Roasted Red Pepper Coulis and serve.
446
kcal
Calories
28
g
Fat
40
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 trout fillets (see Note), 2 cups milk, 20 saltine crackers, broken, 1 1/2 cups all-purpose flour, and more.
Yes, Pan-Fried River Trout with Corn Cakes and Red-Pepper Coulis falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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