Here we are again, it's Cook the Book time. This chapter of Marian Cunningham's The Breakfast Book is all about breakfast meat. Somehow, I found a fish dish.
I've never made trout before. My favorite way to eat it is smoked on toast with mayo. The recipe I found calls for trout, but it's encrusted in oatmeal and then fried. All signs pointed to yes for me, so I gave it a try.
The flavor was great, the fish was moist. The almond milk I used added a little bit of nuttiness to the oatmeal, so it was all good. If I could just get past the smell of the fish itself, this would be one of my go-to breakfast dishes.
My mother always has something to say about how fishy fish can smell. I hadn't ever experience this level of fishiness-of-the-fish before. Whoa! I made this two times because the first time I made it, the smell turned me off so much, I was afraid to eat it. The second time, I made it as soon as I got it home from the market, but the smell was the same. I do have an extra sensitive nose, which may have contributed to my reaction.
You may have a different experience, so I ask you to please give this a try, and to let me know. I hope you enjoy the flavor as much as I did!
Trout Fried with Oatmeal
- 1/2 cup milk (I use Almond Milk)
- 2/3 cup rolled oats
- 1/4 cup shortening, or a combination of oil and butter
- 4 trout
- Salt and pepper to taste
- Lemon wedges
- Pour the milk in a large deep plate and spread the oatmeal on a piece of waxed paper. If you want a finer-textured oatmeal than the flakes, whir the rolled oats in a food processor.
- Put the shortening in a large skillet and heat it over high heat.
- Dip each trout in the milk and then in the oatmeal, coating each side completely,
- Put the trout in the hot shortening and turn the heat down to medium-high.
- Salt and pepper hte trout and cook for 3 to 4 minutes; then turn the trout and cook for 3 to 4 minutes on the other side – don't overcook.
- Remove from the pan and serve with lemon wedges.