Butterfried Speckled Trout in an Exotic Wine Sauce

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wwltv.com

Posted on June 20, 2011 at 2:30 PM

8 speckled trout fillets, each about 6-8 ounces

2 cups all purpose flour (seasoned with salt, pepper, and other spices)

2 whole eggs, slightly beaten

1 cup skim milk

1/2 cup extra-virgin olive oil

1/2 stick unsalted butter

1 large yellow onion, sliced in thin rings

1/4 cup fresh parsley, minced

Dash paprika for garnish

 

Take the fillets one at a time, dip them individually in the skim milk, and then dredge them in the seasoned flour.

When evenly coated, set them on a sheet of either waxed paper or freezer paper for about a minute or so until the flour adheres to the fillets.

Now finally drop them—again one at a time, taking care not to crowd them in the skillet—into the hot “butter oil” (which you’ve created in a non-stick or anodized skillet and set over a medium-high heat just below the smoking point).

At this point you want to sauté the fish in the butter, on both sides, until the flour turns golden brown and crispy.

Try to keep the oil temp right at medium-high on your stovetop.

When the fillets are done, set them on a warming platter, cover them in the onion rings, and hold them at temp in a shallow baking pan placed into a warm (200-degree) oven.

 

In the meantime, make the Exotic Wine Sauce.

One of my illustrious cameramen, Larry Schirling, couldn’t wait to tell me how wonderfully tasty this sauce is when ladled over pan sautéed fish.

So after I made it several times at home and drizzled it over everything from fish to fruit compotes, I promised myself I’d show my TV viewers how it’s done.

Take note: To the drippings of the sauté pan, add. . .

1/2 cup sliced green onions

2-3 Tbsp. Worcestershire Sauce

2 Tbsp. lemon juice

1/2 cup dry white wine (I prefer Pinot Grigio)

1 tsp. Dijon mustard

Dash of salt and black pepper

 

Taking the skillet you sautéed the trout in, and working over a medium-high heat, begin adding the above ingredients one at a time, whisking them in as they’re introduced.

Then when the residual flour that dropped off the fillets as they cooked begins to expand in the liquids, the sauce will thicken to the proper consistency—not thick and pasty, yet not watery either.

When you’re ready to eat, place a couple of fillets onto a heated dinner plate, drizzle on the sauce, sprinkle on the parsley and a dash of paprika, and serve alongside a warm (or cold) old-time New Orleans potato salad.

And may I suggest a glass of that Pinot Grigio as an accompaniment?

Chef’s Notes:

If you don’t have any speckled trout on hand, and fresh firm-bodied fish will do—catfish, tilapia, cod, flounder, etc.

If you’d prefer to have the flour coating spicy, you can substitute your favorite Cajun seasoning in place of the individual additions of salt, pepper, etc.

Tony Chachere’s works well, as does my Seafood Seasoning or Sprinkling Spice.

 

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