Wednesday, January 12, 2011

Mojarra Frita (Rainbow Trout)

Rainbow Trout with Wild Mushroom and Asparagus Rissotto
Prepared January 10, 2011. The coating is super crunchy, the flesh moist and sweet, and yet can easily be freed from the delicate skeleton.
2 to 3 farm-raised rainbow trout, about 12 ozs each
General Purpose Breader 
vegetable oil
Rinse fish well in cold water, scrape away any scales. Cut off head, fins, and most of tail. With a sharp knife, make 1/4 inch-deep cuts at 2 inch intervals into the thick part of the meat. Place in a one-gallon plastic bag containing the breader, and coat each fish thoroughly, including the cavity and cuts. Place bag of breaded fish in refrigerator for 1/2 hour to build up a thick layer of breader. Heat a 1/4 inch of oil in a 12-inch skillet over medium heat until hot but not smoking. Test the sizzle with a pinch of breader. Knock off excess breader and carefully lower each fish into the hot fat. Fry undisturbed for about 5 minutes while ladling hot fat over the upper side. Turn over, and cook another 4 minutes, ladling the fat as before. With a large spatula and tongs, transfer the fish to a plate. Garnish with lime wedges. Suggested sides: a mixed-grain pilaf or a risotto and cauliflower in cheese sauce.

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