Fried trout

Fried trout with sage and garlic

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 2

Who doesn’t love a simple yet delicious dish that brings the essence of the fish's natural flavor to the table? Fried trout is a perfect choice for a quick yet elegant dinner, while also having a rich culinary tradition. This dish combines the delicate taste of trout with the intense flavors of garlic and sage, resulting in an unforgettable culinary experience.

Ingredients:

- 1 fresh trout (approximately 300-400 g)
- 1 lemon (juice and a few slices for garnish)
- 1 tablespoon corn flour (for a light crust)
- 2 tablespoons olive oil (for frying)
- 1 teaspoon garlic powder (or 1 clove of fresh garlic, crushed)
- Fresh sage leaves (approximately 5-6 leaves)
- Chili flakes (optional, for a bit of heat)
- Salt and pepper (to taste)

Step by step:

1. Preparing the fish: Start by cleaning and rinsing the trout well. Make sure to remove all the entrails and rinse it under cold running water. Once cleaned, dry it with a paper towel to remove excess water. This step is essential for achieving a crispy crust.

2. Marinating: Squeeze the juice of one lemon over the trout. Add salt and pepper, ensuring to season both the inside and outside of the fish well. The lemon will not only add a fresh taste but will also help tenderize the meat.

3. Flour mixture: In a bowl, finely chop the sage leaves and mix them with the corn flour, garlic powder, and chili flakes (if you choose to use them). This combination will provide fantastic flavor and a crispy crust.

4. Dredging the fish: Dredge the trout in the flour mixture, ensuring it is evenly coated on all sides. This crust will turn golden and seal in the fish's juiciness.

5. Frying: Heat a pan over medium heat and add one tablespoon of olive oil. When the oil is hot, carefully place the trout in the pan. Fry for about 4-5 minutes on each side until golden and crispy. Avoid overcrowding the pan; if you have more than one fish, fry them in batches for even cooking.

6. Serving: Once the trout is ready, carefully remove it from the pan and place it on a platter. Garnish with lemon slices for a fresh appearance and serve alongside slices of fresh tomatoes. This contrast of textures and flavors will make your meal truly special.

Serving suggestions: For a complete meal, you can accompany the trout with a crisp green salad or fried potatoes. A bottle of dry white wine or a glass of fresh lemonade will perfectly complement this dish.

Nutritional information: Trout is an excellent source of protein, omega-3 fatty acids, and B vitamins, all essential for a balanced diet. Corn flour is gluten-free, making it a friendly option for those with intolerances.

Possible variations: Instead of sage, you can use dill or parsley for a different flavor. You can also experiment with different spices, such as paprika or even cumin, to add another level of flavor complexity.

Frequently asked questions:

1. Can I use frozen trout?
Yes, it is recommended to fully thaw the trout before cooking to achieve optimal texture.

2. What other types of fish can I use?
The same recipe can also be applied to other types of fish, such as salmon or sea bream.

3. How can I store leftovers?
Fried trout can be stored in the refrigerator for 1-2 days, but it will taste best if consumed fresh.

This fried trout recipe is not only quick and simple but also brings a touch of refinement to your table. I encourage you to venture into cooking and experiment with flavors, making every meal a celebration of taste! Enjoy your meal!