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Matzo Meal–Crusted Trout
© John Kernick

Matzo Meal-Crusted Trout


In place of bread crumbs—which, like all leavened products, are forbidden at Passover—Russ Pillar coats the mild fish with well-seasoned matzo meal.

  1. 1 large egg
  2. 1/4 cup water
  3. Kosher salt
  4. 1 cup matzo meal
  5. 1/2 teaspoon freshly ground pepper
  6. 1/4 teaspoon garlic powder
  7. Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
  8. 6 tablespoons vegetable oil
  9. Oregano Oil.
  1. In a bowl, beat the egg and water with a pinch of salt. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.
  2. Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.
  3. Heat 3 tablespoons of oil in each of 2 large nonstick skillets. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes. Transfer to a platter and sprinkle with salt. Serve with the Oregano Oil.
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