Panko Crusted Trout
Posted: September 29th, 2008, 8:07 pm
Tried this tonight with fresh trout and it was delicious! Have used grouper before but I think this is better since it is not as thick.
I also buy Progresso Panko bread crumbs. Unseasoned because I like the natural fish taste. These are good and cheaper than some of the others on the market. If you havent tried this this is great!
1.Wash and skin trout filets, and cut up into about 4 inch pieces, this is easier to work with. Salt and pepper to taste.
2.Dredge filets in flour then place in beaten egg with small amount of milk to thin slightly.
3.Place egg coated filets in container with panko bread crumbs and shake till coated evenly on each side. Place on wax paper
4. Preheat about 1/4 inch cannola oil in large skillet on medium heat about 6 on my stove.
5.Cook each side till golden brown and drain on paper towel . This is crunchy and very light .
Enjoy!
Carlabear
I also buy Progresso Panko bread crumbs. Unseasoned because I like the natural fish taste. These are good and cheaper than some of the others on the market. If you havent tried this this is great!
1.Wash and skin trout filets, and cut up into about 4 inch pieces, this is easier to work with. Salt and pepper to taste.
2.Dredge filets in flour then place in beaten egg with small amount of milk to thin slightly.
3.Place egg coated filets in container with panko bread crumbs and shake till coated evenly on each side. Place on wax paper
4. Preheat about 1/4 inch cannola oil in large skillet on medium heat about 6 on my stove.
5.Cook each side till golden brown and drain on paper towel . This is crunchy and very light .
Enjoy!
Carlabear
