We went fishing on Friday evening. It was still warm but thankfully there was an occasional breeze. I didn’t catch a single trout; Daniel caught one and Ron caught three. Tonight, I made them for supper. Oh, my! They were incredible!
There are tons of recipes out there for preparing trout. Needless to say, I was overwhelmed. I decided to ignore most of them because I had no idea what some of the ingredients were. In my kitchen, I like to keep things simple, so I took a couple of things from a couple of recipes and came up with my own version of pan-fried rainbow trout. Oh, and since this was my first time to pan-fry trout, my nerves were shot and my camera stayed in its case until everything was finished and the “coast was clear” and we could tell that the fish was edible LOL
4 cleaned trout (no heads or tails, please)
milk, enough to cover the trout
flour, salt, pepper
Take the trout and pat it dry; place into deep plastic container. Put trout into container and cover with milk and set in refrigerator for an hour. This gets rid of the fishy taste.
At the end of the hour, remove the trout from the fridge.
You don’t need a lot of flour, just enough to dredge the fish. Shake in some salt and pepper before dredging the fish.
I used two skillets so that the fish wasn’t crowded; pour in about 1/4 inch of canola oil and turn stove up to medium-high and let the oil get hot enough to shimmer.
Carefully picking up your floury trout, lay each one in the oil. It takes about 5-6 minutes per side, depending on thickness of fish. I had a small fish that only took about 5 minutes and a couple of larger fish that I allowed 8 minutes per side.
Okay, I have to be honest: this was supposed to be a homemade meal. I was planning on buying either cod or tilapia and breading it and baking it but while I was perusing the seafood at Walmart, I discovered Parmesan Encrusted Tilapia by Treasures from the Sea. I grabbed a bag.
I’m glad that I did.
1 bag of Parmesan Encrusted Tilapia
1 pound of spaghetti
1 jar of Newman’s Own Marinara Pasta Sauce
Preheat oven to 400 degrees F.
Pour marinara sauce into pot; turn on low heat.
Prepare spaghetti; I’ve got a Fasta Pasta Cooker, so it only takes me about 12 minutes to fix four servings of spaghetti.
The directions on the tilapia didn’t ask for it, but I put parchment paper down on the cookie sheet; then place the tilapia on the cookie sheet. Spray lightly with olive oil. Place in hot oven for approximately 25 minutes.
Serve the tilapia with spaghetti, smothered in hot marinara sauce.
I’ve made these before and they were so delicious, so of course, I had to make them again! The recipe is courtesy of Leite’s Culinaria. The first time I made them was just after I dropped my first camera, so there were no pictures of the prep. Today, I’ve got a new camera, so I’ve got pictures for you!
2 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. celery salt – my addition
1 tsp. onion powder – my addition
1 tsp. garlic powder – my addition
2 cups panko
1 pound fish filets – I used cod
canola oil for frying
lemon wedges or ketchup or tartar sauce
Slice your fish into pieces that are pretty much the same size; this will make it easier to fry them. Pat them dry.
canola oil in skillet
Turn the skillet on high until it gets nice and hot but before it smokes. Be careful! In the meanwhile, take the fish and start the dipping process.
Let it fry for another five minutes or so. If the pieces are a bit thick, you may need to sit them on their sides so that they brown completely and cook thoroughly. Prepare a dish with a paper towel, so that it will soak up any excess oil.
Long time no see! I dropped my camera the other night (oh, I was so upset with myself!) so have been unable to take any pictures.
I went to the local Verizon store today and purchased a 4 GB Memory Card and can now easily download pics from my phone until I’m able to replace the camera. Hubby and I will be in Springfield on Monday and will find a nice little digital point and shoot while we’re there.
Meanwhile, I’ve missed posting meals! This past week I prepared Asian Beef and Noodles (which I’ve made before) and Big Fat Bacon Sliders (which were brand new).
Tonight, since it’s Friday, we had fish. I usually bake fish, but found this yummy recipe at Leite’s Culinaria and am so glad that I prepared the fish sticks. Never again will I buy the boxed fish sticks!
Now, I’m missing the prep pics so you’ll have to just imagine the creation process. You will get to see the final product, though, and I promise, you’ll drool and have to create them for your own family.
2 cups flour
salt and pepper, onion powder and paprika or if you wish, a couple of shakes of Old Bay (I was out, darn it!)
3 large eggs, beaten with salt and pepper added
1 pound firm white fish (I used cod, you can use sole or flounder or sole)
2 cups panko (you could also use regular bread crumbs; I love using panko)
canola oil for frying
lemon wedges or limes if you are my son
Warm up about 1/4 inch of canola oil in frying skillet.
Season the flour with salt and pepper plus any other goodies you may have on hand.
In second container, beat eggs with salt and pepper.
In third container, pour in panko.
Slice the fish filets into strips; not too thin but don’t leave them too thick. They should be equal, so that they all fry up at about the same speed. Pat them dry before dipping them into the flour. Gently flour each piece of fish.
Give the fish pieces a gentle egg bath; then a nice little jiggle in the panko until they’re completely covered.
Gently fry each piece of fish, making sure that each side gets pretty and brown, it might take about 10 minutes per fish stick.
Drain on paper towels.
Serve hot with lemon (or lime).
This recipe is written on a sheet of copy machine paper and was in my recipe drawer. I’m not sure where it came from…the fish was good, though!
You will need to grab a heavy, oven-safe pan as well as a rack for the uncooked fish.
1 cup plain breadcrumbs
1 cup yellow cornmeal
2 tsp. seasoning salt
1 pound of cod filets
2 large eggs
1/3 cup oil, more or less
Preheat oven to 475 degrees F.
Combine breadcrumbs and cornmeal and seasoning salt in one shallow container.
In separate container, beat the two eggs.
Grab one piece of fish at a time; dredge in dry ingredients.
Dip into egg and cover completely. Allow some egg to drip off. Dredge in dry ingredients again, then set fish on rack to dry a bit.
Turn stove on high and add oil to the pan, enough to cover the bottom, and get the oil really hot.
Gently add the fish, one piece at a time and let brown for about five minutes.
Turn fish over, add a bit more oil and let fish brown for another minute or two.
Remove pan from stove and place in oven. Set timer for about seven minutes. Fish is cooked through when it flakes easily with a fork.
Thank you to Esmee at AllRecipes for this yummy salmon recipe.
1/4 cup melted butter
3 tbsp. Dijon mustard
1 1/2 tsp. honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 tsp. chopped fresh parsley
4 4-oz. filet of salmon
salt and pepper
1 lemon, for garnish
Preheat oven to 400 degrees F.
In small bowl, stir together melted butter, mustard, honey and set aside.
In another bowl, mix together bread crumbs, pecans and parsley.
Brush each salmon filet with honey mustard mixture and sprinkle tops with bread crumb mixture.
Bake for 15-20 minutes in hot oven, until fish flakes easily with fork. Salt and pepper and garnish with lemon slices.