Oatmeal Crusted Trout Recipes

OAT CRUSTED FISH

Oat Crusted Fish image

Another way to enjoy your deep-fried fish. I think it is traditionally Scottish. Try it for a change. Serve warm with chips and lemon or salad.

Provided by Anonymous

Categories Seafood Fish

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

vegetable oil for frying
1 egg, beaten
⅓ cup milk
4 (6 ounce) fillets cod
2 tablespoons all-purpose flour for coating
2 cups quick-cooking oats
salt and pepper to taste

Steps:

Warm oil in a large skillet over medium-high heat.
In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.

Nutrition Facts : Calories 764.3 calories, Carbohydrate 62.9 g, Cholesterol 240.7 mg, Fat 21.9 g, Fiber 8.4 g, Protein 75.8 g, SaturatedFat 4 g, Sodium 238.1 mg, Sugar 2.9 g

TROUT TOAST WITH SOFT SCRAMBLED EGGS

Trout Toast with Soft Scrambled Eggs image

Splurge on high-quality smoked fish and good bread-it makes all the difference

Provided by Molly Baz

Categories Bon Appétit Breakfast Brunch Dinner Egg Fish Trout Peanut Free Tree Nut Free Bread Sourdough

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 large eggs
3/4 tsp. kosher salt, plus more
6 Tbsp. unsalted butter, divided
4 (1"-thick) slices sourdough or country-style bread
3 Tbsp. crème fraîche or sour cream
1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces
1 lemon, halved
Freshly ground black pepper
2 scallions, thinly sliced on a diagonal
2 Tbsp. coarsely chopped dill
4 oz. mature arugula, tough stems trimmed (about 4 cups)
2 tsp. extra-virgin olive oil

Steps:

Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

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