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Classic Sautéed Trout with Tangy Tartar Sauce

Classic Sautéed Trout with Tangy Tartar SauceRecipe courtesy of Clear Springs Foods.

Recipe Ingredients:

1/3 cup light or regular mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons prepared horseradish or spicy brown mustard
1/4 cup all-purpose flour
1 large egg
2 tablespoons milk or cream
1/2 cup seasoned dry bread crumbs
3 tablespoons yellow cornmeal
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper or 1/8 teaspoon cayenne pepper
4 (6 to 8-ounce) Clear Springs Natural Trout fillets
2 tablespoons canola oil - divided use
2 tablespoons butter - divided use
4 lemon wedges

Cooking Directions:

  1. Preheat oven to 425°F (220°C).
  2. For tartar sauce, combine mayonnaise, pickle relish and horseradish; mix well and refrigerate until serving time.
  3. Place flour in a plastic or paper bag.
  4. Beat egg with milk in a pie plate or shallow bowl.
  5. Combine bread crumbs, cornmeal, salt and pepper in another pie plate or shallow bowl.
  6. Shake 1 trout fillet at a time in flour to coat lightly; dip flesh side into egg mixture letting excess mixture drip off. Dip into crumb mixture patting to coat. Repeat with remaining fillets. Discard any remaining flour, egg and bread crumb mixture. (At this point fillets may be refrigerated up to 1 hour before cooking.)
  7. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large nonstick skillet over medium heat until butter is melted and mixture is hot. Add 2 trout fillets to skillet skin sides up; cook 3 to 4 minutes or until golden brown. Place breaded sides up on a greased or foil lined baking sheet. Repeat with remaining 2 trout fillets, 1 tablespoon vegetable oil and 1 tablespoon butter.
  8. Bake trout 6 minutes or until trout is cooked through (145°F (62.7°C) internal temperature). Serve with tartar sauce and lemon wedges.

Makes 4 servings.

Recipe and photograph courtesy of Clear Springs Foods.