Pan Fried Connecticut Trout
4 Whole Trout-butterflied
½ cup Corn Flour-(not cornmeal) may also use "Masa Harina"
¼ cup Pastry Flour
4 tbsp. Vegetable Oil
2 tbsp. Butter
1 cup Red Onions-sliced thinly
¾ cup Red Bell Peppers-diced
1 cup Canned Corn Kernels
¾ Cup Juice from the Canned Corn
4 tbsp. Fresh Parsley-chopped or broken into smaller leaves
Salt and Black Pepper to Taste
- Season the corn flour and pastry flour to taste with salt and black pepper and place in a shallow casserole dish. Dredge both sides of each trout in the flour mixture, shaking off excess. Reserve the extra corn flour to make the sauce. Heat a large fry pan on medium heat. Add 1 Tbsp. of the vegetable oil at a time and pan fry only one trout at a time. Place the fish flesh side down and cook for about 3 minutes or until deep golden, flip over and repeat. Drain on paper towels and repeat with the other fish. To determine doneness, look for the flesh of the fish to flake or use a thermometer, look for 145ºf. If fish is not done, finish by baking in a hot oven for a few minutes. Pour out the oil and clean pan to make the sauce.
- In the same pan, add the onions and peppers, cook for about 2 minutes or until softened. Add 2 Tbsp. of the left over flour mixture and cook 30 seconds. Add the corn kernels and the juice from the corn, bring to a boil, and whisk until smooth. Stir in the parsley and season sauce to taste with salt and pepper.