Crispy Trout With Creek Sauce is a dish that brings the flavors of the sea right to your dinner table. With perfectly fried trout and a creamy sauce, this recipe is both delicious and straightforward. It’s a great way to enjoy fish, especially if you want something fresh and tasty.
Why Make This Recipe
There are many reasons to make Crispy Trout With Creek Sauce! First, it’s quick and easy to prepare, making it perfect for a busy weeknight or a lovely weekend dinner. Second, the crispy texture of the trout paired with the zesty creek sauce makes for an irresistible combination. Plus, it’s a fun way to eat fish that everyone in the family will love!
How to Make Crispy Trout With Creek Sauce
Ingredients:
- 1/2 cup mayonnaise, preferably Duke’s
- 1 1/2 tablespoons buttermilk
- 2 tablespoons minced dill pickles
- 1 tablespoon minced parsley
- 1 small garlic clove, grated
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- Kosher salt (such as Diamond Crystal)
- 1 1/2 pounds steelhead or rainbow trout fillets
- Canola or grapeseed oil, for frying (about 3 cups)
- 1 cup all-purpose flour
- 1/4 cup rice flour (not sweet rice flour)
- 1/4 cup fine yellow cornmeal
- 1 tablespoon Tajin seasoning
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried parsley
- 1/2 teaspoon freshly ground black pepper
- Lemon wedges, for serving
Directions:
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Make the creek sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, dill pickles, minced parsley, grated garlic, paprika, pepper, and a pinch of salt. Cover and refrigerate it until you’re ready to serve. This sauce can be made ahead and stored in the fridge for up to 4 days.
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Prepare the trout: Pat the trout fillets dry with a paper towel. Slice them lengthwise into 1-inch-wide strips. Season the trout evenly with 1 teaspoon of salt.
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Heat the oil: In a Dutch oven or a large pot, pour in about an inch of oil and heat it over medium heat until it reaches 375°F. Set a wire rack over a baking sheet and place it next to your stove.
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Make the coating: In a large shallow bowl, mix the all-purpose flour, rice flour, cornmeal, Tajín, sage, dried parsley, pepper, and 1 teaspoon of salt. Whisk until well blended.
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Dredge the trout: Take four of the trout strips and coat them in the flour mixture, pressing gently so the flour sticks. Shake off the extra flour.
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Fry the trout: Carefully lower the coated trout into the hot oil, working in batches of four. Cook until they are crispy and golden brown, about 3 to 4 minutes. Transfer to the rack to drain and sprinkle with salt right away. Repeat with the remaining trout, letting the oil return to 375°F between batches.
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Serve: Enjoy the trout hot with a side of creek sauce for dipping and lemon wedges to squeeze over the top!
How to Serve Crispy Trout With Creek Sauce
Serve your Crispy Trout With Creek Sauce on a plate with the creamy creek sauce on the side. Don’t forget the lemon wedges for that extra zing! It pairs nicely with a fresh salad or some steamed veggies.
How to Store Crispy Trout With Creek Sauce
If you have leftovers (which might be rare!), store the trout in an airtight container in the fridge for up to 2 days. The creek sauce can also be kept in the fridge, covered, for up to 4 days. Reheat the trout in the oven for a few minutes to keep it crispy.
Tips to Make Crispy Trout With Creek Sauce
- Make sure the oil is hot enough before frying to get that crispy texture.
- Don’t overcrowd the pot when frying; fry in batches to keep the oil temperature steady.
- Feel free to adjust the spices in the flour mixture to suit your taste!
Variation
You can switch up the sauce by adding different herbs like dill or cilantro for a twist. If you like a bit of heat, add some hot sauce to the creek sauce for a spicy kick!
FAQs
1. Can I use any type of trout for this recipe?
Yes, you can use steelhead, rainbow trout, or any variety you enjoy.
2. Can I bake the trout instead of frying it?
Yes, you can bake it at 400°F for about 15-20 minutes until cooked through. Just make sure it’s crispy by broiling for the last few minutes.
3. What can I serve with this dish?
This crispy trout is great with a simple green salad, rice, or even mashed potatoes to soak up the delicious creek sauce.
