Crispy Trout With Creek Sauce
Updated Dec. 11, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup mayonnaise, preferably Duke’s
- 1½tablespoons buttermilk
- 2tablespoons minced dill pickles
- 1tablespoon minced parsley
- 1small garlic clove, grated
- ½teaspoon sweet paprika
- ½teaspoon freshly ground black pepper
- Kosher salt (such as Diamond Crystal)
- 1½pounds steelhead or rainbow trout fillets
- Kosher salt (such as Diamond Crystal)
- Canola or grapeseed oil, for frying (about 3 cups)
- 1cup all-purpose flour
- ¼ cup rice flour (not sweet rice flour)
- ¼cup fine yellow cornmeal
- 1tablespoon Tajin seasoning
- ½teaspoon dried sage
- ½teaspoon dried parsley
- ½teaspoon freshly ground black pepper
- Lemon wedges, for serving
For the Creek Sauce
For the Trout
Nutritional analysis per serving (4 servings)
996 calories; 74 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 45 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 39 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the creek sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, pickles, minced parsley, garlic, paprika, pepper and salt. Cover and refrigerate until ready to serve. (Sauce can be made ahead and refrigerated for up to 4 days.)
- Step 2
Prepare the trout: Pat the trout fillets dry with a paper towel. Slice along the length of the fillets into 1-inch-wide strips to make 12 long strips. Season the trout evenly with 1 teaspoon salt.
- Step 3
Fill a Dutch oven or other large, heavy-bottomed pot with an inch of oil and heat over medium until it registers 375 degrees on a deep-fry thermometer (this should take 8 to 10 minutes). Set a wire rack over a rimmed baking sheet and set next to the stove.
- Step 4
Meanwhile, in a large shallow bowl, combine the all-purpose flour, rice flour, cornmeal, Tajín, sage, dried parsley, pepper and 1 teaspoon salt. Whisk together until well blended.
- Step 5
Dredge four of the trout strips in the flour mixture, turning each to coat and pressing so the flour will adhere, then shake off the excess.
- Step 6
Working with four pieces at a time, slowly lower the coated trout into the hot oil. Cook, turning occasionally, until crispy and golden brown, 3 to 4 minutes. Transfer to the rack to drain and sprinkle immediately with salt. Repeat with the remaining trout and flour mixture, allowing the oil to return to 375 degrees between batches.
- Step 7
Serve the trout with a side of creek sauce for dipping and lemon wedges for squeezing.
Private Notes
Comments
Can one forgo the rice flour and up either regular flour or cornmeal? With what, if any, adverse impact?
This was a great, easy recipe. I subbed rockfish for the trout because that is what I had, but otherwise made as written. The flour mix made a thin but crunchy coating and the fish was tender. The creek sauce, while similar to tartar sauce, was so much better and will be my go to from now on.
I subbed additional cornmeal for the rice flour and double fried the trout since we only had about a pound. The sauce is fantastic, we will definitely be using it for all our future fish catch and fries in the future.
This was terrific. I didn't have corn meal, so I had to use semolina. It was still delicious. This will go into the rotation. otherwise I followed the recipe, and did my own filleting of the trout.
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