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    You are in: Home / Deep-fried / Cornmeal-Crusted Trout/Catfish Recipe
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    Cornmeal-Crusted Trout/Catfish

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on March 20, 2003

      I just couldn't wait until the weekend to post this. This is the best fried fish recipe I have ever tried. I used catfish because that is what is readily available where I live. There is not a thing that I would change about this recipe. I recommend this to anyone who loves fish. I sure am glad I picked you for one of my chefs.

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    • on March 19, 2011

      I really enjoyed the outcome of this recipe, simple to make and simply delicious. I omitted the cumin because I am not a cumin lover. The only other change I made was to fry the fish in olive oil and butter. I also like to squeeze fresh lemon juice over the top. The crust came out golden brown, crispy and light as air. I loved everything about it!

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    • on July 17, 2006

      Well I have never made trout before so your recipe sounded very easy and a bit tasty with nuts and spices. Needless to say, it was a big success!!! The cafe boss ate a piece and said with such cooking I could open my own cafe, so I would like to say Thanks for a great recipe and for helping put another feather in my cap!!!

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    • on July 07, 2006

      Excellent. My husband said it was the best trout he had ever had. I used pecans for the nut, ground medium fine. Used whole wheat flour in step 2. Used whole rainbow trout, cleaned but not filleted. For the oil, I used butter flavored Crisco...will definitely make again. Thank you for sharing such a tasty and simple way to dress up trout!

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    • on December 29, 2004

      This was so yummy. I made this exactly as directed, and it turned out beautifully. The trout was moist and delicious (mine took more like 8 minutes total), the pecans added a wonderful crunch, and the lemon at the end added a nice zing. The only thing I would do differently is to shake off the excess cornmeal a bit more. It's just delicious as is. We had it with roasted potatoes and a green salad with pears, bleu cheese, pecans, and a light vinaigrette. Excellent - we'll be making this again. Great recipe, SlipC!

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    • on July 07, 2004

      This was pretty good. My husband liked it. My kids ate it ok. They are always finicky with fish though. I think my fillets were a little thin so the batter was a little overpowering. But I will make it again with another type of fish. Thanks for sharing.

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    • on June 08, 2004

      Great recipe! The cornmeal crust kept the fish (steelhead trout) nice and moist and also added a great crunch without being heavy or greasy. It was very easy to prepare, too; the only change I made was to substitute ground flax for the ground nuts, due to family allergies. Everyone loved it and all the kids (even the 2 yr old!) had seconds, raving about it between every bite. ("Better than chicken nuggets," oh my!! ;o) Even dh, a southern boy raised on deep-fried fish, loved it. I may keep a few ziplocs in the freezer with the dry ingredients already mixed up, just for quick dinners. I served it with Marie Alice's Creamy Lemon Rice (#76321) for a nice pairing. Thanks so much for another wonderful recipe!!

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    Nutritional Facts for Cornmeal-Crusted Trout/Catfish

    Serving Size: 1 (54 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.2
     
    Calories from Fat 61
    28%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 46.5 mg
    15%
    Sodium 667.6 mg
    27%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 3.3 g
    13%
    Sugars 0.6 g
    2%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    trout fillets

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