Mix all ingredients in a small bowl.
Follow \"Base recipe for Pan Seared Shrimp\" recipe number 316590, EXCEPT, subsitute an equal amount of red pepper flakes for black pepper.
Add Hoisin mixture when returning first batch of shrimp to skillet.
br>Heat olive oil in pan on medium high heat and
To cook trout, wash and dry the fish
Clean, wash & dry the trout w/a cloth. Sprinkle w/
ith cooking spray.
Arrange trout fillets in the baking dish
gg and mik.
Dip trout in egg/milk mixture and
ish: Heat oil in nonstick pan to high heat. Season fish
Rinse the trout under cold running water (or
Heat 1/2-inch cooking oil to 375\u00b0 in a frying pan.
Remove the head and tail of the trout.
Cut down the backbone, dividing the trout into 2 pieces.
Wash and dry both pieces thoroughly.
Season with salt and pepper.
Put the trout in the oil skin side down and cook 5 minutes.
Turn the trout over and fry until golden brown, about 10 minutes.
Season to taste.
Remove the fish from the oil and drain on toweling.
Serve with tartar sauce or ketchup and horseradish mixture.
alt and cook, shaking the pan occasionally to turn the gnocchi
ijon mustard in cavity of trout.
Sprinkle with salt and
Thaw fish, if frozen.
Bone trout, if desired. Season. Combine egg and cream or milk.
Dip fish in flour, then in egg-cream mixture and again in flour.
In a large skillet, heat together the oil and 2 tablespoons of the butter.
Fry trout in hot oil mixture for 5 to 6 minutes on each side or until golden and fish flakes easily with a fork.
In a skillet, cook almonds in remaining butter until nuts are golden brown.
Remove from heat. Stir in lemon juice.
Place trout on a platter; pour almond mixture over.
Serves 4 to 6.
Dust trout with flour, shake off excess.
Melt butter in pan, fry trout til brown and cooked through.
While trout is cooking heat cream in saucepan, add whiskey and boil until reduced.
Transfer trout to a plate, pour whiskey cream over trout, and top with almonds.
I have made this using crocodile and it was fabulous as well!
Heat oil and butter in a large frying pan. Cook trout, skin-side down, for 2 mins. Flip and cook for another 2 mins, or until cooked to your liking.
Meanwhile, to make the pawpaw salsa, combine all ingredients.
Distribute spinach between serving plates. Serve topped with trout and pawpaw salsa.
Sprinkle salt and pepper in the cavities of the trout.
In shallow bowl, mix eggs and half and half.
Dip trout in egg mixture, then roll in flour.
In small skillet, saute the almonds in 2 t butter until light brown.
Add lemon juice and tarragon.
Remove from heat; keep warm.
In large skillet, on med heat, combine oil and remaining butter.
Fry the trout for 8 minutes, turn and fry another 8 minutes.
Place trout on serving platter; top with almond mixture.
Mix buttermilk and egg in a bowl.
Mix oat bran, flour, salt and pepper in shallow bowl.
Dip trout first in buttermilk mixture, then in oat bran mixture.
Shake off excess.
Heat oil and butter in large skillet on medium heat.
Add trout.
Reduce heat.
Cook 4 to 5 minutes on each side.
Garnish with lemon (use nonstick pan).
Sprinkle inside of trout with lemon juice and 1/2 teaspoon salt.
Combine remaining salt, flour and pepper.
Roll trout in flour mixture.
Slowly heat oil in skillet.
Saute trout 5 minutes.
Turn and saute other side 1 minute.
Add onion and cook 5 minutes, turning onion often.
Spread trout open; sprinkle meaty side with
rozen, defrost before preparing the recipe.
Preheat oven to 450
Place trout in a single layer in a plastic bag or glass baking dish.
Combine remaining ingredients and pour over trout.
Let stand 1 hour, turning once.
Remove fish, reserving marinade. Place fish in a single layer in a well-greased hinged wire grill basket.
Grill, covered, over medium coals for 8 to 10 minutes or until fish is browned on the bottom.
Turn and baste with marinade.
Grill 5 to 7 minutes longer or until fish flakes with a fork.
Makes 6 servings.