Ingredients
- 4 tablespoons pine nuts (see note in description)
- 1 cup cornmeal (blue)
- 1 teaspoon kosher salt
- 2 tablespoons chile powder, or to taste (the original recipe used a lot more --1/4 cup chile powder, but use according to taste)
- 1 large egg
- 1 cup milk
- 4 fillets (3 pounds) trout fish (3/4 pound each, I did have the fish person cut off the head and gut the trout for me)
- 1/4 cup butter, melted (the original recipe said to use clarified butter)
- 1/4 cup corn oil
- 1 yellow onion, diced
- 3 bacon slices (cut into 1/2 inch dice)
- 4 tablespoons raisins (see note in description)
- 3 tablespoons balsamic vinegar
How to Make
-
Step 1: If using the pine nuts, roast the pinenuts for 5-10 minutes in a 350 degree oven and set aside.
-
Step 2: In a pie dish combine the dry ingredients (cornmeal - chile powder).
-
Step 3: In a second pie dish or bowl beat together the wet ingredients (egg - milk).
-
Step 4: Dip trout in the egg wash then in the cornmeal mixture.
-
Step 5: In a large skillet heat the butter and oil and cook the trout over medium heat for 4-6 minutes per side. Set aside.
-
Step 6: In the same skillet saute the onion with the bacon until the bacon colors. Remove from heat and add the raisins and vinegar to skillet. Return to medium heat and boil until vinegar is reduced by half.
-
Step 7: Pour mixture over the trout and sprinkle with the nuts, if using.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.