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Cornmeal Fried Brook TroutJustin Kent from The Classic Cup Cafe

Cornmeal Fried Brook Trout
Posted: 07/6/2017

INGREDIENTS:

FISH:
4 Trout (12-14 oz. ea.)* ~ Cleaned, deboned, heads removed, and butterflied.
* Brook, rainbow, ruby… they all work well.  Other flaky freshwater fish like walleye, perch or even small mouth bass work equally well. 
1 c. fine Cornmeal
1 c. Cornstarch
Salt & Pepper, to taste

SLAW:
1 c. Kale, finely shredded
1 c. Napa Cabbage, finely shredded
½ c. Red Cabbage, finely shredded
½ c. raw Carrots, finely shredded
1 Tbsp. whole Caraway Seeds
2 tsp. local Clover Honey
½ c. Cider Vinegar
Small pinch of Red Pepper flakes
Pinch of Salt and freshly ground Black Pepper 

POTATOES:
3.5 lbs. Fingerling Potatoes
½ lb. Butter plus 4oz. for frying
2 Tbsp. Black Peppercorns
3 Bay Leaves
¼ c. Salt
1 tsp. each ~ chopped Thyme, Rosemary, Oregano and Parsley
Water to cover

AIOLO:
3 Egg yolks
Zest and juice of 2 Lemons
3 Garlic cloves
2 tsp. Parsley, finely chopped
¼ c. Capers
2 Tbsp. Malt Vinegar
1 c. blended oil (80/20 canola/Extra Virgin Olive Oil)
Salt & White Pepper, to taste

The Classic Cup Cafe

INSTRUCTIONS:

First, boil the potatoes.  Combine the potatoes with the butter, peppercorns, bay leaf, salt and enough COLD water to cover them by one inch.  Place on the stove, bring to a boil, reduce to a simmer and cook until the potatoes are easily pierced with a small knife but not falling apart.  Darin, spread out on a sheet pan to cool.  Once cool to the touch, transfer to refrigerator to chill. After 30-40 minutes, remove from refrigerator and cut into 1inch pieces.

To make the slaw, slice the Napa and Red Cabbage and Kale as thinly as possible with a sharp knife.  Use a grater to shred the carrots.  Combine remaining ingredients and massage the mixture for a few minutes until the cabbage begins to soften.  Drain off most of the excess liquid and place in refrigerator to cool.  
For the Aioli, place the egg yolks, lemon zest and juice, garlic cloves, parsley, capers and vinegar in a food processor and process for 30 seconds.  Begin to add oil slowly.  Adjust seasonings with Salt and White Pepper, place in refrigerator to chill.

For the Fish, pat the filets dry on both sides and season lightly with Salt and fresh cracked Black Pepper.  Combine the cornmeal and cornstarch, dust the flesh side of the fish liberally.  Allow the fish to set with the mixture for a few minutes then turn and dust the other side.  Shake off the excess and set off to the side.   Heat two cast iron skillets over medium heat.  In the first skillet, add enough blended oi8l in the pan to cover the bottom of the bap by about ¼ of an inch.  Once the pan is hot and the oil begins to shimmer, add the filets flesh side down.  You may have to work in batches depending on the size of your pan.  Cook the fish until the cornmeal mixture is a light golden brown, turn them and finish them on the skin side.  Transfer to paper towels to remove excess oil.  
In the other pan, heat 1 Tbsp. of oil and 4oz. butter.  Once the butter is melted, add the potatoes and cook stirring often until the potatoes are golden brown and crispy.  Add the herbs and a pinch of Salt and freshly ground Black Pepper, cook for an additional 30 seconds.  Remove from pan, reserve some of the butter mixture for serving the potatoes.  

Toss the warm, crunchy potatoes in a few Tbsp. of the aioli and serve with the slaw alongside the crispy fish drizzled with some of the herb infused butter from the potatoes.  ENJOY!



Cook Time: