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Paneed Trout
Speckled trout fillets (no skin)
butter/margarine
flour (seasoned with cajun seasoning)
Cajun Butter injectable marinade (optional)
Heat a saute pan on medium high heat. Add butter or margarine to pan a tablespoon at time (add more after each batch of fillets is cooked). [If the fillets have been frozen, squeeze a little fresh lemon juice over them to bring back a little freshness.]
Dip the fillets in a shallow pan of the Cajun Butter marinade (optional), then roll one at a time in the seasoned flour and put each fillet into the hot pan immediately. Don't pre-flour the fillets or they will become sticky. (Do one at a time: flour one fillet and put it in the pan, flour another and add to pan, etc.) Add butter/margarine as necessary.
Turn fillets only once while cooking. The fillets will take no more than 5-7 minutes to cook.
We used crabmeat quickly sauteed in butter with a little chopped green onion as a topping. We also used prepared crawfish etouffee as a topping.
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