- 5 Rose-Infused Recipes for the Run for the Roses
- 10 Things You Should Definitely Pickle
- Recover from Cinco de Mayo with These Refreshing Drinks
- 7 Cinco de Mayo Drinks That Aren't Margaritas
- Here's What Happens When Caramel Goes Savory
- 7 Surprising Ways to Instantly Upgrade Your Tacos
- 5 DIY Accoutrements for the Perfect Cheese Plate
- 5 Tequila Cocktails That Might Actually Improve Your Health
- 9 Excuses to Buy a Bottle of Tequila
- 7 Summery Tequila Cocktails for National Tequila Day
Coating a trout fillet in cornmeal before frying it in butter is a classic preparation. (It’s especially easy if you follow F&W’s Mad Genius Tip for filleting a trout.) But cornmeal isn’t the only way to get that fillet nice and crispy. Here, four more ways to coat and fry trout.
1. Pan-Fried River Trout with Corn Cakes and Red-Pepper Coulis
These fillets get nice and crispy, thanks to a coating of crumbled saltine crackers.
2. Matzo Meal-Crusted Trout
Well-seasoned matzo meal is the key to this fantastic fish.
3. Pumpkin Seed-Fried Trout with Grapefruit and Fried Sage
Coarsely ground raw, unsalted pumpkin seeds give the trout a nutty crust.
4. Peanut-Crusted Fish with Swiss Chard
A mix of cornmeal and finely ground peanuts make for a golden crust.