Best Deep Fried Trout With Green Apple Slaw Recipes

GREEN APPLE-TRUFFLE SLAW

Steps:

• Preheat the oven to 400 degrees F. Place the garlic on a piece of foil, drizzle with olive oil and wrap up. Bake until tender, about 30 minutes. Let cool slightly, then squeeze the garlic from its skin.
• Combine 2 teaspoons water, the roasted garlic, lemon juice, sugar, 1 teaspoon salt, and pepper to taste in a blender or mini food processor. With the motor running, slowly pour in 1/4 cup each olive and grapeseed oils through the feed tube, blending until emulsified.
• Toss the apples, cabbage, walnuts, parsley and truffle oil in a medium bowl. Add the dressing and toss; season with salt and pepper. Refrigerate the slaw until chilled, about 45 minutes.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

PAN FRIED WHOLE TROUT

Steps:

• Remove gills from fish and discard. Rinse fish under cold water.
• In a large skillet heat oil over medium heat.
• In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

FRIED COLE SLAW

Steps:

• Melt butter and oil in large skillet over medium-high heat. When foaming subsides, add onion and saute until soft and translucent. Add garlic and saute until fragrant, 30-60 seconds.
• Add cabbage, carrots and salt, and cook, tossing frequently, until edges of cabbage begin to brown.
• Add pepper, chicken broth and vinegar. Cover tightly and steam 10 minutes until cooked through.