I had some trout in the freezer that I needed to use. Well, I didn't NEED to, I just wanted to. I love seafood, it's probably my favorite food. Unfortunately, I cannot cook it as often as I would like because we do not have access to fresh seafood and it's expensive. By the way, I heard this on a cooking show once and I fully support it ---> If you cannot access fresh seafood, then buy it frozen.
Frozen seafood is frozen immediately after it is caught, so it's the closest to fresh you will get. From experience, I completely agree with this.
Ok, before we get to the recipe I wanted to show you the tea set my husband brought back from Algeria. I already have the tea cups, which I didn't take pictures of. I love looking into peoples houses/kitchens and seeing their stuff (especially kitchen stuff). Hopefully you all feel the same because I have about 10,000 more things I want to share with you. Anyway, the detail on this tea set is amazing. I took a close -up of the teapot and then a close-up of the sugar dish. Even the tray has decorations across the bottom and sides. And yes, I definitely want to live the inner princess dream and have a tea party. hehehehe
|Flour and seasonings|
Serving Size = 2 - 3
- Trout (1 lb)
- 1/2 cup or so of all purpose flour
- Pinch of garlic powder
- 1/2 teaspoon or so of paprika (just eye it)
- 1 egg
- 1/4 - 1/2 cup milk (just eye it)
- Oil (Extra Virgin Olive Oil)
- Butter for pan (unsalted)
- 1/2 stick of butter or so (unsalted)
- 2 tablespoons Italian parsley, chopped
- 1/2 lemon, juiced (about 1 1/2 tablespoons)
- Over medium or medium high heat, in a large pan, add about 2 tablespoons of butter and some oil (enough to coat the bottom of the pan and a little extra). You want a nice crisp outside, but you do not want the heat so high that it burns.
- Mix together the flour, garlic, salt and pepper. In a separate dish mix together the egg and milk, beat together until just combined. The butter should start to foam a bit, go ahead and dip the trout in the egg/milk mix and then the flour, shake off the excess and add to the pan flesh side down. Note: Make sure you flour the fish right before you fry it. Do not leave it out.
- Cook for 3 minutes or so per side. At this point, the trout should be cooked through, but if it isn't go ahead and put it in the oven at 350F and finish it off. Mine was cooked, so I went ahead and put it into a warm oven just to hold it until dinner was ready.
- For the parsley butter, go ahead and melt the butter over medium heat in a small sauce pan. Once melted, add the parsley and lemon juice and a touch of salt and pepper. Let it come together for a minute or two (light boil) and then remove. Drizzle over the trout (do not drown it, if you have excess then do not use it, let people get extra if they want or the fish will get soggy), cut up and serve immediately.