The cornmeal crust here calls for Wondra flour, a granular flour that adds a light and crunchy texture. The trout only requires a few tablespoons of the lemon-caper remoulade; use the extra with everything from french fries to boiled shrimp. It will keep for 10 days in the fridge.
Recipe courtesy chef Adam Wells-Morgan, chef-owner, Flyover
Cornmeal-Crusted Trout With Lemon-Caper Remoulade
Serves | 4 |
- 6 cups mayonnaise
- ½ cup green onions, sliced
- ½ cup Italian parsley, chopped
- 2 tablespoons honey
- 1½ whole lemons, peeled, seeded and chopped
- ¼ cup capers, drained
- 6 large garlic cloves
- 1 Tbsp kosher salt
- 8 cups vegetable oil
- ½ cup all-purpose flour
- 2 Tbsp kosher salt
- 1 cup buttermilk
- ½ cup Wondra flour
- ½ cup cornmeal
- 3 Tbsp Creole blackening seasoning
- 4 boneless trout fillets
| Preparation – Lemon-Caper Remoulade | In a large mixing bowl, combine all ingredients and blend together using an immersion blender. Refrigerate until ready to serve.
| Preparation – Trout | In a deep saucepan over medium-high heat, heat vegetable oil to 350°F using a candy thermometer. Line a plate with paper towels and set aside.
While oil is heating, separate all-purpose flour and kosher salt in one shallow mixing bowl, buttermilk in a second shallow mixing bowl and cornmeal, Wondra flour and Creole blackening seasoning in a third shallow mixing bowl. To bread trout fillets, start by dipping them into the flour bowl, then the buttermilk, then the cornmeal.
Fry battered trout fillets in saucepan for 3 to 5 minutes until golden brown, taking care not to overcrowd pan. When trout is slightly floating to the top of saucepan, strain fillets from oil and transfer to prepared paper-towel lined plate to soak up excess oil. Pat fillets lightly with paper towels and transfer to a serving platter; top trout with lemon-caper remoulade to taste and serve.