Deep-Fried Trout with Herbed Tartar Sauce

I hope that all of you enjoyed a wonderful Thanksgiving dinner! By now most of us have had our fill of turkey and are looking forward to treating our tastebuds to something different. Well, this week I would like to share on my favorite comfort food recpes...Fried Trout with Herbed Tartar Sauce.

I enjoy preparing seafood using a variety of cooking methods. Although, my favorite is grilling because it is a healthy way to cook and adds great flavor to seafood, I also enjoy deep- fried seafood. As a health conscious eater, I don' indlge often. When I do, I prefer deep fried fish, particularly cod, trout, and/or whiting. Actually, when done properly, deep-fried seafood can contain less calories than some baked, grilled, broiled seafood dishes that are topped with heavy sauces.

The key to deep frying is to use fresh oil and a deep heavy pan if you don't own a deep fryer. The pan should be filled halfway with oil. The oil should be very hot (375-400), but not too hot, as this would result in an end product that is done on the outside but not on the inside. Fish should not be dropped in oil, but rather placed in using tongs. Avoid overcrowding the pan because that would decrease the temperature of the oil and result in very oily fish. Be sure to drain fish on paper towels to remove excess oil.

I do hope that you will try my deep-fried trout recipe below and enjoy them as much as I do. Until next, week..bon apetite!

Fried Trout with Herbed TartarSauce
10-12 boneles trout fillets
2-3 cups of seasoned seafood flour
1 1/2 cups of milk
1 tablespoon of garic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 cups of sunflower oil

Heat oil in deep fryer or large, deep heavy pan until very hot (375-400); combine seasoned flour with garlic powder, onion powder and pepper; set aside; soak fish in milk for abot 10-15 minutes; coat fish with seasoned flour, shaking off excess; Fry in oil for about 5-10 minutes (depending on the thickness o the fis)until golden brown; drain on paper towels and serve with tartar sauce.

Herbed Tartar Sauce 1/4 cup of sour cream
1/4 cup of mayonnaise
1 tablespoon of fresh lemon juice
1 tablespoon of fresh dill
1 tablespoon of sliced red onion
2 tablespoons finely chopped sweet pickle
1/4 teaspoon dry mustard

Combine all ingredients in a large bowl and refrigerate until needed; warm when needed.

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