Speckled Trout Fillets Recipe

Speckled Trout Recipe Fried Speckled Trout Hank …

WEBDec 18, 2014 · Pour enough peanut oil into a frying pan to come up about 1/4 to 1/2 inch. Heat the oil to 325°F to 350°F. If you don't have a …

Rating: 5/5(5)
1. Start by cooking the black-eyed peas. Bring the water and chicken broth to a boil and add the peas. Lower the heat to a very gentle simmer and cook until they are tender, but not falling apart. While this is happening, cook the bacon in a large saute pan. When the bacon is crispy, remove it and chop. Set it aside for now.
2. Saute the onion in the bacon fat over medium-high heat until the edges brown. Add the garlic and the greens and toss to coat in the bacon fat. Cook until the greens wilt. Turn off the heat, add back the bacon, then mix in the red peppers. Cover the pan and set aside for now.
3. Pour the milk into a shallow bowl. Mix all the breading ingredients. Pour enough peanut oil into a frying pan to come up about 1/4 to 1/2 inch. Heat the oil to 325°F to 350°F. If you don't have a thermometer, the oil will be ready when a bit of the breading sizzles instantly when flicked into it. When the oil is hot, dredge the fish in the milk, then coat with the breading. Fry until golden brown, about 3 to 5 minutes per side. Drain on paper towels.
4. To finish, warm the black-eyed pea salad and put some on everyone's plate and top with the fried fish. Serve with beer or an uncomplicated white wine.

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PanFried Speckled Trout with Creamy Crawfish Sauce

WEBApr 2, 2015 · Melt 1 stick of butter in medium saucepan. Stir in minced garlic, green onions, and parsley. Saute for 3-4 minutes. Stir in crawfish …

1. Place fish on a sheet of wax paper or clean work surface. Next, sprinkle salt, pepper, and paprika onto both sides of each fish fillet making sure to rub the ingredients into the fish with your fingers.
2. Melt 1/2 stick butter in a medium to large frying pan. Pan fry 1 fillet of fish at a time in frying pan for 2 minutes on each side. Next, squeeze 1 tbsp. Lemon juice into a hot pan with fish letting the fish absorb the lemon juice. Remove fish from pan Repeat steps for the next fish fillet.
3. Melt 1 stick of butter in medium saucepan. Stir in minced garlic, green onions, and parsley. Saute for 3-4 minutes.
4. Stir in crawfish tails let cook on low heat for 5 minutes (until crawfish is heated through).

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