Pan-Fried Trout with Black-Eyed Pea Salad Recipe

Name: Pan-Fried Trout with Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups cooked and drained black-eyed peas; 4 slices bacon, cooked until crisp and crumbled, fat reserved separately; 1/2 cup plus 2 tablespoons red wine vinegar; 1/2 cup olive oil; 1/2 cup finely chopped red onion, about 1/2 medium onion; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped celery; 3 tablespoons finely chopped green onions; 2 tablespoons finely chopped jalapenos; 2 tablespoons finely chopped fresh parsley leaves; 1 1/2 teaspoons minced garlic; 2 teaspoons Emeril's Original Essence, recipe follows, plus more for seasoning; 1 1/4 teaspoons salt, plus more for seasoning; 1 teaspoon freshly ground white pepper, plus more for seasoning; 8 (3-ounce) trout fillets, skinned; 1/2 cup cornmeal; 1/4 cup all-purpose flour; 4 tablespoons vegetable oil, divided; 2 tablespoons butter, divided; Freshly chopped chives, for garnish

Servings: persons

5 cups cooked and drained black-eyed peas
4 slices bacon, cooked until crisp and crumbled, fat reserved separately
1/2 cup plus 2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped red onion, about 1/2 medium onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
3 tablespoons finely chopped green onions
2 tablespoons finely chopped jalapenos
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
2 teaspoons Emeril's Original Essence, recipe follows, plus more for seasoning
1 1/4 teaspoons salt, plus more for seasoning
1 teaspoon freshly ground white pepper, plus more for seasoning
8 (3-ounce) trout fillets, skinned
1/2 cup cornmeal
1/4 cup all-purpose flour
4 tablespoons vegetable oil, divided
2 tablespoons butter, divided
Freshly chopped chives, for garnish

1
Combine the black-eyed peas, crumbled bacon, 3 tablespoons of reserved bacon fat, red wine vinegar, olive oil, red onion, bell pepper, celery, green onions, jalapenos, parsley, garlic, 2 teaspoons Essence, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a large bowl and toss well to combine.
2
Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
3
Allow salad to come to room temperature for 30 minutes and toss well just before serving.
4
Season the fillets well on both sides with Essence, salt and white pepper.
5
In a shallow bowl or plate, combine the cornmeal and flour.
6
Dredge the fillets in the cornmeal mixture, coating completely.
7
In a 10-inch nonstick saute pan, over medium heat, add half of the vegetable oil.
8
When the oil is hot, add half of the butter and half of the fillets and saute until golden, about 2 minutes on the first side and 1 to 2 minutes on the second side.
9
Remove the fillets and drain on paper towels.
10
Repeat with the remaining vegetable oil, butter and remaining fillets, wiping the saute pan, if necessary, between batches.
11
Serve the fillets immediately, 2 per person, with some of the black-eyed pea salad spooned over the top.
12
Garnished with chopped chives.

948

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 20 ingredients. The key ingredients include: 5 cups cooked and drained black-eyed peas, 4 slices bacon, cooked until crisp and crumbled, fat reserved separately, 1/2 cup plus 2 tablespoons red wine vinegar, 1/2 cup olive oil, and more.

Yes, Pan-Fried Trout with Black-Eyed Pea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-Fried Trout with Black-Eyed Pea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions