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magazine cookingclub 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.
4.3
(4.3)
Easy
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You can substitute whitefish or hot-smoked salmon for the trout.
4.0
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Quick
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Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.
3.0
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Quick
4.3
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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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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
4.3
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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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Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
3.6
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Easy
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Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.
4.0
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Recipes
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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Quick
5.0
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A super healthy way to start the day.
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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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4.0
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Recipes
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.
5.0
(5)