Fried Trout

Ever wonder what happened to that really big trout my husband caught? Here's to answer:

FRIED TROUT

And it was sooooooooooooo good! And EASY! The worst part was cleaning the fish...different story =)

4 trout fillets, or any other white fish
Fish fry breading
2 eggs
3 tblsp water
canola oil (for frying)

Heat the oil in large heavy-duty skillet (preferably a cast-iron one) to medium-high heat.
Beat egg and water in shallow bowl. Dredge fish in egg mixture, then cover with breading. Carefully place in heated oil and fry for 4-5 minutes, or until browned and fish flakes easily.

Be careful not to crowd the pan! Only do about 2 pieces at a time.

See? Easy--and delicious!!

Other Trout/Fish recipes:

  

Crumbled Veal w/ Crisp Sage & Lime

CRUMBLED VEAL WITH CRISP SAGE & LIME

4 veal leg steaks, evenly flattened
1/2 cup plain white flour
2 eggs, lightly beaten
1 cup dried plain breadcrumbs
2 Tblsp vegetable oil
3 Tblsp unsalted butter
1/2 pound fresh green beans, trimmed
ground black pepper, to taste
1/2 cup lightly packed fresh sage leaves
2 limes, juiced
1 lime, extra, quartered, to serve

Lightly coat the veal steaks with the flour, dip them into eggs and then coat evenly with the breadcrumbs.

Heat 1 tablespoon of the veg oil and 1 tablespoon of the butter in a large frying pan over medium-high heat. Add half the veal steaks and cook for 2-3 minutes each side or until golden and just cooked. Drain on paper towel and keep warm. Repeat, using another 1 tablespoon of butter and oil.

Meanwhile, cook beans in a saucepan of boiling water for 4-5 minutes or until crisp. Drain and toss with 2 teaspoons of remaining butter and pepper. Keep warm.

Wipe out the frying pan using a paper towel. Add the remaining 2 teaspoons butter and melt over medium-high heat. Add the sage leaves and cook, turning often, for 2-3 minutes or until crisp. Drain on paper towel. Add the lime juice to pan, stir well and remove from heat.

Serve veal chops with a drizzle of lime juice and topped with sage leaves, sided by the green beans and lime wedges.
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The sage leaves were AWESOME and we were snacking them all up. So don't skip that part! Be careful, they are easily burned!

Pork can also be used instead of veal, it can be a very expensive meat!

BREADED CHICKEN AND AVOCADO

BREADED CHICKEN AND AVOCADO

One of my really old, and classic recipes. Everyone in my family loves this, and I've giving out the recipe many time. So its defiantly a keeper! This is wonderful especially when avocados are in season. It has taken many times to really perfect this dish. I'll try to explain as much as possible, so you can perfect it too!

Mix together in a large zip-lock bag, or large bowl:
       6 tablespoons yellow cornmeal
       2 tablespoons cornstarch
       1 teaspoon garlic salt
       1 teaspoon ground cumin
In a small dipping dish, whisk together:
       1 egg
       ¼ cup water
In a large heavy duty skillet, heat on medium to medium high: [stay close to medium heat so it won't burn the crust while cooking the chicken]
       2-4 tablespoons vegetable oil (depending on size of skillet)
Dip in egg mixture then add to zip-lock bag or bowl, one at a time until completely coated:
       4 boneless chicken breasts
Then add to skillet. When all four breasts are in skillet, cover and cook for 6 minutes each side, lower heat if it starts to burn before done cooking.
When done, sprinkle over top of each breast:
        1 cup shredded Monterrey Jack cheese
Cover and continue cooking for 1 more minutes or until cheese melts. Remove from skillet to serving tray. Slice and add on top of each chicken breast:
       1 large avocado
Then top with a scoop for each breast:
       Sour cream
Option: Top the sour cream with chopped green onion.

Keep the sides very simple, you don't want to overload all the flavor. Rice is my favorite side with this, but simple mashed potatoes would be wonderful as well. 

Have extra slices of avocado and a bowl with more sour cream. Its wonderful when you have enough of each with every bite!