Adam’s Trout Recipe
Deep-fried, whole boneless trout, served with shredded green apple, onions, carrots, scallions, mint & basil, topped with lime dressing & cashew nuts
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Trout
Rinse the whole boneless trout under cold water and pat dry with paper towels. Season the fish with salt and black pepper.
- 2
Coat the Trout
In a mixing bowl, combine all-purpose flour and cornstarch. Dredge each trout in the flour mixture, ensuring an even coat.
- 3
Heat the Oil
In a large, deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Trout
Carefully place the coated trout in the hot oil. Fry for about 5-7 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 5
- 6
Make the Dressing
Squeeze the juice of 2 limes over the salad mixture and toss to combine. Season with salt and pepper to taste.
- 7
Serve
Place the fried trout on a serving plate, top with the salad mixture, and sprinkle with cashew nuts. Serve immediately.