Crispy Blue Cornmeal Trout with Bacon-Onion Sauce
Experience a delightful twist on a classic pan-fried trout dish with our Crispy Blue Cornmeal Trout, featuring a savory bacon-onion sauce. This recipe highlights the unique flavor of blue cornmeal, creating a crispy crust that perfectly complements the tender trout. The added richness of diced bacon, aromatic onions, and a tangy apple cider vinegar reduction takes this dish to another level, making it a showstopper for any dinner table. Serve it with a side of your favorite vegetables or a fresh salad for a complete and satisfying meal.
4
Servings
525
Calories
11
Ingredients
Ingredients
blue cornmeal
1 cup (dry)
kosher salt
1 teaspoon (to taste)
chimayo chili powder
2 tablespoons (or more depending on taste; substitute with other medium-hot chili powder if desired)
egg
1 (beaten)
milk
1 cup (liquid)
trout
4 (headed, boned, and gutted (kept whole))
butter or margarine
1/4 cup (for frying)
onion
1 (diced)
thick cut bacon
3 slices (diced)
apple cider vinegar
3 tablespoons (liquid)
corn oil
1/4 cup (for frying)
Instructions
1
In a pie plate, combine blue cornmeal, kosher salt, and chimayo chili powder, mixing well.
2
In a separate pie plate or bowl, beat together the egg and milk until well combined.
3
Dip each trout into the egg and milk mixture, ensuring they are fully coated, then dredge in the cornmeal mixture, pressing gently to adhere. Place coated trout on a separate plate.
4
In a large cast iron frying pan, heat the butter (or margarine) and corn oil over medium heat until hot and shimmering.
5
Carefully place the coated trout into the frying pan, cooking each side for 4-6 minutes, or until golden brown and cooked through. Remove trout from the pan and keep warm on a serving platter.
6
In the same pan, add diced onion and bacon, cooking until the bacon is crispy and the onion is translucent, stirring frequently.
7
Pour in the apple cider vinegar and bring to a boil. Allow it to boil for about 5 minutes, or until the vinegar is reduced by half and has thickened slightly.
8
Drizzle the bacon-onion mixture over the warm trout and serve immediately, enjoying the delicious blend of flavors.
Nutrition Information
35g
Fat
42.5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this dish?
The main ingredient is whole trout that has been headed, boned, and gutted.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What makes the crust of the trout blue?
The blue color and unique flavor come from the use of blue cornmeal in the breading.
What is in the bacon-onion sauce?
The sauce is made from diced bacon, aromatic onions, and an apple cider vinegar reduction.
Can I substitute the Chimayo chili powder?
Yes, you can substitute it with another medium-hot chili powder of your choice.
How long should I cook the trout on each side?
Each side should be cooked for 4 to 6 minutes or until golden brown and cooked through.
What type of vinegar is used for the reduction?
The recipe calls specifically for apple cider vinegar.
How many calories are in one serving of this trout?
Each serving contains approximately 525 calories.
What is the protein content per serving?
There are 30 grams of protein per serving.
What type of pan is recommended for frying?
A large cast iron frying pan is recommended for the best results.
What fats are used for frying the fish?
The trout is fried in a combination of butter (or margarine) and corn oil.
How much fat is in a single serving?
There are 35 grams of fat per serving.
What is the carbohydrate count for this recipe?
One serving contains 42.5 grams of carbohydrates.
How many slices of bacon are needed?
The recipe requires 3 slices of thick-cut bacon.
What is the first step in preparing the trout?
The first step is to combine the blue cornmeal, kosher salt, and chili powder in a pie plate.
How should the trout be coated before frying?
Dip the trout into an egg and milk mixture first, then dredge it in the cornmeal mixture.
How long should the vinegar be boiled?
The vinegar should boil for about 5 minutes until it is reduced by half and slightly thickened.
What temperature should the frying pan be?
The pan should be heated over medium heat until the oil and butter are hot and shimmering.
Do I need to dice the onion?
Yes, the recipe specifies that the onion should be diced before cooking.
Is this dish considered seafood?
Yes, it is categorized as a seafood and trout dish.
What should I do with the trout while making the sauce?
Remove the trout from the pan and keep them warm on a serving platter while preparing the sauce.
What kind of salt is recommended?
Kosher salt is recommended for this recipe.
Does this recipe include milk?
Yes, one cup of liquid milk is used for the egg wash.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
What is the total number of ingredients?
There are 11 distinct ingredients used in this recipe.
What is the preparation style for the bacon?
The bacon should be diced and cooked until it is crispy.
How much blue cornmeal is required?
The recipe requires 1 cup of dry blue cornmeal.
Is there any sugar in this recipe?
The nutritional data indicates no significant sugar content.
What should I serve with this dish?
It is recommended to serve it with a side of vegetables or a fresh salad.
When should I add the sauce to the fish?
The bacon-onion mixture should be drizzled over the warm trout immediately before serving.