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magazine cookingclub 2008 04 fried trout with sweet pork and green mango salad
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Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
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You can substitute whitefish or hot-smoked salmon for the trout.
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Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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Inspired by the Greek classic shrimp saganaki, this riff features a bright mix of fresh tomatoes with shrimp and feta for a fast dinner with plenty of oomph.
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Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
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This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; check out the rest for the remaining days here.
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This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
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Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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