Hot and Crunchy Trout

Hot and Crunchy Trout

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Hot and Crunchy Mix:

  • 3

    cups corn flakes

  • 2

    teaspoons red pepper flakes

  • 3

    tablespoons sesame seeds

  • ½

    cup granulated sugar

  • Mango Puree

  • 3

    fresh mangoes, peeled and chopped

  • 1

    cup granulated sugar

  • 1

    purple onion, chopped

  • 1

    jalapeno pepper, seeds removed, minced

  • 2

    tablespoons rice wine vinegar

  • 4

    Clear Springs Guaranteed Boneless Rainbow Trout Fillets

  • Cracked black peppercorns

  • Sea Salt

  • ¼

    cup canola oil

  • 1

    cup flour

  • 1

    cup buttermilk

Directions

To prepare Hot and Crunchy Mix, coarsely chop all ingredients in a food processor. To prepare Mango Puree, place all ingredients in a saucepan and simmer for 20 minutes. Puree in a blender (The mango puree can be prepared in advance and refrigerated overnight.) Season trout on both sides with peppercorns and sea salt. Heat griddle to 350 F and coat with oil. Dredge fish in flour. Dip in buttermilk, then Hot and Crunchy Mix. Remove excess breading and place fish on the griddle, flesh side down. Cook until golden brown, about 4 minutes per side. Serve trout with mango puree. Makes 4 servings. Tip: Serve on top of saffron rice.


Nutrition

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