Ingredients
• 1/2 lb rainbow trout
• 1/2 lemon juiced
• 1 tbsp dijon mustard
• 1 cup breadcrumbs panko
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• pinch cayenne pepper
• 1 tbsp avocado oil
• Cut trout into 6-inch pieces if necessary. In a small bowl,
whisk together lemon juice and dijon mustard. In a shallow dish, combine
panko, garlic powder, paprika, and cayenne. Brush top of trout pieces
with dijon mixture, then press panko mixture into the fish until well
coated.
• Heat oil in a skillet over medium heat. Place fish in the
skillet panko side down and cook until panko is golden brown, about 4-5
minutes. Carefully flip fish and continue to cook until trout is opaque,
about 4 more minutes. Serve immediately.
Recipe courtesy of Shirley Maxwell (aka Rick's Momma)
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