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Hot n'Crunchy Trout Recipe

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This recipe for Hot n'Crunchy Trout, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Berta Chapa
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 trout fillets, 8 oz. each
1/4 c. slivered almonds
1/4 c. sesame seeds
2 c. cornflakes
1/4 c. sugar
1-1/2 T. red chile flakes
1 T. salt
1 c. milk
2 eggs
1 c. flour
6 T. clarified butter

Directions:
Directions:
Toast almonds and sesame seeds in a dry skillet until lightly toasted. Set aside to cool. Combine almonds, seeds, cornflakes, sugar, chile flakes and salt in food processor. Pulse until coarse crumbs form, still crunchy. Empty onto platter or baking sheet. Whisk milk and eggs to make an egg wash. Put flour in a flat dish. Holding the trout fillet by the tail, dredge it in flour until well dusted. Pat off excess. Pass the dusted fillet through the egg wash, wetting entire surface. Place fillet in crumb mixture, lightly pressing crumbs on the fillet with the palm of your hand. Remove and shake excess. Set aside on a dry sheet pan or cookie sheet until all fillets are breaded. In a large, heavy saute pan, heat clarified butter to about 325. Lay trout fillet skin-side up in hot pan . Saute for about 3 minutes on each side. It will cook to a golden, crunchy brown. Turn fillet once. Place each fillet on a cookie sheet in warm oven (180) until you have completed this process for all fillets..To serve fish as it is presented prepare Mango Jalapeno sauce, then Mango Ailoi. Place ailoi on the plate first with the fish on top and from a squeeze bottle squirt on stripes of plain Mango Jalapeno sauce.

Personal Notes:
Personal Notes:
Long recipe but very good. It is Dan Rather's favorite.

 

 

 

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