How To make High Country Fried Trout Oz
2 ea Trout,fresh
1/2 c Plain flour
Cooking oil Pour small amount of cooking oil in pan and heat. Clean trout and roll them in flour and place in pan. Cook for approx 3 or 4 minutes on each side. Serve when both sides are cooked.
Source: Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0 86417 230 3
How To make High Country Fried Trout Oz's Videos
How To EASILY Cook Fish Without Messing It Up
Cooking fish is something that easily intimidates people. That's exactly why I'm sharing how to make homemade fried, seared, and baked fish quickly and easily with the help of the Quicker Picker Upper. Especially excited to partner with Bounty who together with Feeding America, is helping to provide 10 million meals to people in need.
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Ingredients you'll need:
Beer Battered Fish-
1.25 cup (190g) all-purpose flour
1 tablespoon (9g) kosher salt
1 tablespoon (7g) garlic powder
1 tablespoon (7g) smoked paprika
1 teaspoon fresh ground black pepper
1 egg
1 can of good beer 12 oz or (355g)
Horseradish Cream-
1/2 cup (115g) mayo
1/2 cup (115g) sour cream
1 tablespoon (10g)fresh grated horseradish
1/2 bunch chives
1 whole dill pickle finely diced (I used some of my homemade Spicy Serrano dills)
Zest and juice of 1 lemon
Salt and pepper to taste
Crusted Fish-
4 salmon fillets (I prefer to cut a 2# side of salmon into my own filets to control their size)
1/2 cup (45g)toasted walnuts
1/2 cup (45g) toasted pecans
1/2 cup (40g) fresh grated parmigiano reggiano.
1/4 cup (60g)mayo
2.5 tablespoons 35gwhole grain mustard
3 cloves fresh grated garlic
Crispy Skin Fish-
Fish Filet, skin on and descaled
Salt and pepper
seasonings of your choice
2.5 tablespoons (35g) high heat oil
HICI S1 E24 Sauteed Trout
Host, Frank WIlem, is joined by Chef Shayne Varone from Wentzel's Seafood Restaurant. Watch his as he whips up a mouthwatering sauteed trout dish! You do not want to miss out on this delicious recipe!
How to Make Tilapia with Chive-Lemon Miso Butter
Test Cook Dan Souza makes host Bridget Lancaster a classic Sauteed Tilapia with Chive-Lemon Miso Butter.
Get our recipe for Tilapia with Chive-Lemon Miso Butter:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Chef Karl's Street Trout Spread
Chef Karl of Levy Restaurant Services shares his quick and easy recipe for his delicious Street Trout Spread
8 oz. Trout
1 Indian frybread
4 oz. cream cheese
1/2 of red onion
Half of a lemon
Pinch of pepper
Pinch of seasalt
Pinch of chipotle chili powder
Pinch of sage
Rainbow Trout (Instant Pot)
I used my 6qt Instant Pot DUO in this video: (affiliate-thanks!)
Rainbow Trout in the Instant Pot recipe:
1 trout cleaned and with the head off, 12-14oz
olive oil
salt
black pepper
red onion slices
crushed garlic cloves
lemon slices
fresh dill
Season the trout liberally with olive oil, salt and pepper. Stuff the inside with red onion rings, crushed garlic cloves, lemon slices and fresh dill. Place the trivet and 1 cup of water into the inner pot. Wrap the fish in parchment paper and place on the trivet. Lock the lid and set the steam release valve to the sealing position. Press Pressure Cook and adjust the pressure level to Low. Set the cook time for 5 minutes. When the cook time is complete allow the pressure to release naturally for 3 minutes and then quick release the rest. Remove the onion, garlic and lemon from inside the fish. To fillet: Cutting through just the meat on one side, slice down the middle of the fish both the long way and the short way to make 4 sections. Carefully pop each section off of the bones. Peel away the skeleton and remove any fins. Slice the second half of the fish as desired. Sprinkle with more salt and pepper and lemon juice as desired and enjoy!
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OLD SCHOOL SAUTÉED TROUT MUENIERE WITH ALMONDS(T.G.I.F FISH OF THE WEEK SEGMENT)
Hey yall its FRIDAY!!!!
Here is this weeks fish of the week:
Sautéed Trout Meuniere with almonds
Recipe:
2 nice sized filets of trout (8oz)
Salt and pepper to taste
3–4 tablespoons olive oil or butter(I prefer butter ,but you must be careful not to burn it)
All purpose flour for dredging (2-3 cups)
6 tablespoons salted butter
1 lemon(3 tablespoons juice ) plus more wedges for serving
2 tablespoons finely minced fresh parsley
1/4 cup toasted almond slivers
Instructions
Pat the fish dry with paper towels, then season both sides with salt and pepper. Pour enough olive oil to generously coat the bottom of a medium-large sauté pan and place over high heat.
Working with one fish at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil. Let it cook for about 2 -4 minutes, or until the edges start to turn opaque. Use a fish spatula to carefully flip it over, and allow it to cook for another minute or two on the other side (time will depend on the thickness of your filets). Repeat with the remaining fish.
Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Then turn off the heat and quickly squeeze in lemon juice and shake the pan around to incorporate.
Place one filet on each plate and pour the butter sauce over top. Sprinkle with parsley and serve immediately with more lemon wedges on the side.
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