Thursday, June 16, 2011
Fried Pan Trout
This is basically a fried fish sandwich served in that classic, Southern, old-school way--doused in hot sauce, fried in bacon grease, and served piping hot on a slice of white sandwich bread. Despite what the name suggests, you don't have to use trout for this--just about any fish small enough to fit into a little skillet will do, so go with your personal favorite. Using bacon grease instead of plain old peanut or vegetable oil does something very good for the flavor of this, so I usually just fry up a few pieces of good bacon right before and use the same pan with all the hot grease still in there to cook the fish in. Healthy? Not exactly. But this is tried and true comfort food, and everyone needs to treat themselves once in while. Recipe below serves 4. xo
Fried Pan Trout
From A Southerly Course, by Martha Hall Foose
8 whiting fillets
1 tablespoon hot pepper sauce (I use Cholula)
1/2 cup unbleached all-purpose flour
2 large eggs, beaten
1 cup plain dried bread crumbs
Salt and freshly ground black pepper
1/2 cup lard or bacon grease
Sprinkle the fish with the hot sauce. Set up three shallow dishes--one with flour, one with the beaten eggs, and one with the bread crumbs. Season the bread crumbs with salt and pepper. Dredge each fish fillet in flour, then egg, and finally pat in bread crumbs.
Heat the lard or bacon grease in a heavy-bottomed skillet set over medium heat until it begins to shimmer. Working in batches so the pan is not overcrowded, cook the fish for 3 minutes on each side or until the crust is deep brown. Set them to drain briefly on paper towels and serve piping hot on slices of white sandwich bread.