Crisp Skillet Trout

Recipe Ingredients

6 cups	1422ml	Trout, perch, snapper or other fish - dressed (small)
1/2 cup	31g / 1.1oz	Flour
		Vegetable oil - for frying
2		Egg whites - slightly beaten
2 tablespoons	30ml	Milk
1 teaspoon	5ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Salt
1 cup	62g / 2.2oz	Yellow cornmeal

Recipe Instructions

Pat fish dry with paper towels. Dredge in flour; set aside. Coat bottom of large heavy skillet with 1/8-inch oil. Heat over medium-high heat. In shallow dish, combine egg whites, milk, Tabasco pepper sauce and salt. Dip flour-coated fish in egg white-milk mixture; turn to coat all surfaces. Dredge in cornmeal; turn to coat well. Shake off excess. Gently place fish in hot oil.

Fry 5 minutes on each side or until golden and crisp. Drain on paper towels. Serve hot with additional Tabasco pepper sauce.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.