Equipment
Ingredients
Trout & Marinade
- 600 g trout fillets, skinless and deboned
- 240 ml buttermilk
- 15 ml hot sauce
Breading
- 120 g yellow cornmeal, fine or medium grind
- 120 g white rice flour
- 10 g kosher salt
- 5 g smoked paprika
- 5 g garlic powder
- 5 g onion powder
- 5 g black pepper, freshly ground
- 2 g cayenne pepper
Frying
- 1000 ml vegetable oil
Tangy Creek Sauce
- 150 g mayonnaise
- 30 g dill pickles, finely minced
- 15 ml lemon juice, freshly squeezed
- 10 g whole grain mustard
- 5 g fresh dill, finely chopped
- 5 ml hot sauce
Nutrition (per serving)
Method
Cut the trout fillets against the grain into uniform strips, approximately 2 centimeters wide, to ensure even cooking.
In a mixing bowl, combine the buttermilk and hot sauce. Submerge the trout strips in the mixture and let sit at room temperature for 20 minutes.
While the fish marinates, prepare the creek sauce. In a small bowl, whisk together the mayonnaise, minced dill pickles, lemon juice, whole grain mustard, fresh dill, and hot sauce. Cover and refrigerate to allow flavors to meld.
In a wide, shallow dish, whisk together the cornmeal, rice flour, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper until evenly distributed.
Fill a cast iron skillet with vegetable oil to a depth of 5 centimeters. Attach a deep fry thermometer and heat over medium-high heat until the oil reaches 180 degrees Celsius or 350 degrees Fahrenheit.
Remove the trout strips from the buttermilk, allowing excess liquid to drip off. Toss them in the seasoned cornmeal mixture, pressing gently so the coating adheres, then transfer to a clean plate or wire rack.
Carefully lower the breaded trout strips into the hot oil in batches to avoid crowding the pan. Fry for 3 to 4 minutes, turning once, until the crust is golden brown and the internal temperature of the fish reaches 63 degrees Celsius or 145 degrees Fahrenheit.
Use a slotted spoon or spider to transfer the fried trout to a wire cooling rack set over paper towels to drain excess oil. Immediately sprinkle lightly with additional salt if desired.
Serve the crispy trout strips immediately while hot, accompanied by a generous portion of the chilled tangy creek sauce for dipping.
Chef's Notes
- Using white rice flour alongside cornmeal is a brilliant technique for fish frying. Rice flour fries incredibly light and crisp, ensuring a delicate crunch that does not overpower the trout.
- Setting up a wire rack over paper towels rather than placing fried food directly on paper towels prevents steam from accumulating underneath the fish, which ruins a perfectly crispy crust.
- Trout is a very delicate fish that cooks quickly. The strips will continue to carry-over cook slightly once removed from the oil, so pull them as soon as the exterior hits that ideal golden color.
Storage
Refrigerator: 2 days — Store sauce and fish in separate airtight containers.
Reheating: Reheat trout strips in an air fryer or oven at 200 degrees Celsius to restore crispness. Do not microwave.
