Shallow Fried Sea Trout
Shallow Fried Sea Trout
I know I speak for every speckled trout fishermen out there when I say there is no other inshore fishing experience like it. I think it’s kind of like duck hunting where you spend way too much money to do something you love (but worth every penny).
And catching trout is only part of the fun. The other part is eating them, and there’s no other way to enjoy trout as good as crispy fried.
This speckled trout recipe is fairly simple, but it’s also inarguably good.
You will need:
6 speckled trout fillets (approximately 2.5-3.0 lbs. of fish)
peanut oil
For breader:
2.5 cups seafood breader
1 cup yellow cornmeal
3 tablespoons ground black pepper
2 teaspoons dry thyme
1 teaspoon dry dill
2 teaspoons granulated garlic
First, mix all of the dry ingredients to make a dredge (a cooking term that refers to the breader mixture). I like to assemble the dredge in a Pyrex brownie pan, but most people prefer a Ziploc bag or a brown paper bag.
Take the trout fillets and cut them into pieces about 4” long (the width will vary depending on the size of the fish). Also make an “x” shape on the skin side of the fish, just enough to break the skin. This is called scoring it, and it keeps the skin from curling up when the fish is frying.
Moisten the fillets with water, and then add them to the dredge. Finish preparing all of the fillets by tossing them until completely covered.
Pre-heat the sauté pan (preferably an iron skillet, as an iron skillet holds the temperature more consistent when frying) with enough peanut oil to cover approximately 1.5 inches in the pan. Once the oil is about 340 degrees, slowly add the fish. I like to add skin side down first. This makes the skin side crispier, and it also helps to keep the skin from curling.
The oil should start frying the fish as soon as it is placed. Fry the fillets approximately 2.5 to 3 minutes on each side. Check after 2 minutes to make sure it’s not burning. Once the fish is a dark, golden brown, it’s ready for the table.
One of my favorite ways to present this dish is on a plate with boiled red potatoes and butter and some sautéed broccoli or asparagus. Or you can go the old fashioned way and serve with french fries and coleslaw.
Eat American seafood!
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
