Hot and Crunchy Trout

By allie5jones

Ingredients

• 1/4 cup almonds
• 1/4 cup sesame seeds
• 2 cups corn flakes
• 1/4 cup granulated sugar
• 1 1/2 Tbsp. red chili flakes
• 1 Tbsp. salt
• Trout
• 2 cups flour
• 4 eggs
• 1 1/2 cups milk

Details

Servings 4

Preparation

Step 1

1. Put first 5 ingredients in a food processor with an S blade and pulse lightly, until combined, making it coarse and not over processed.
2. Place in a flat pan large enough to hold several trout at once.
3. In a similar sized pans, place 2 cups flour in a one and fill the other with egg wash (4 eggs and 1 1/2 cups milk whisked together).
4. Dredge trout in flour, until well dusted, pat off excess flour.
5. Pass dusted trout through egg wash, wetting entire trout.
6. Place trout in hot and crunchy mixture and cover, lightly pressing the mixture on the trout with your hand. Remove and shake off excess. Set aside until all are breaded.
7. In a large, heavy saute pan heat 3 Tbsp of clarified butter, peanut oil, or canola oil. Heat to about 325 degrees or until parsley sizzles when tossed in oil.
8. Lay trout in pan and saute for about 3 minutes on each side. It will cook to a golden brown if the pan is at the right temperature. Turn only once.
9. Place on a warm cookie sheet or pan in warm oven until you have completed all the trout.
10. Top with Ancho Paint and Mango Jalapeno Aeoli.