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From the Kitchen of Donnie Courville:
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Pan Fried Speckled Trout with Zesty Tomatoes and Green Olives |
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| 4 fillets of Speckled Trout (Redfish or Flounder can be substituted) | Plenty of your favorite spicy seasoning (Tony's, Texjoy, Ext.) Cajun seasoning works best. |
| 2 cups flour | 3 cups tomatoes, chopped |
| 3 Eggs | 1teaspoon of Worcestershire |
| 1 cup water | 1 cup mushrooms, sliced |
| salt | 2 red onions, sliced |
| Cayenne pepper | 3 cloves garlic, finely chopped |
| Vegetable oil | olive oil |
| 1 bay leaf | Large green olives, sliced thin |
| black pepper | |
Season fish and the flour with favorite season.
Mix eggs, water, Worcestershire and favorite season to create a wash.
Add 1/4 inch of vegetable oil in a pan and heat (Pan should be large enough to cook two fillets at a time). Dredge the fillets first in flour, then second in the wash and third back into the flour again. Place the fish in the pan two at a time. Cook 3-5 minuets on each side depending on thickness of the fillet. Fry to a golden brown color. Drain oil from fish before serving.
While cooking fish, heat another pan lightly coated with olive oil. Add tomatoes, onions, mushrooms, olives, bay leaf and a 1/4 cup of water.... bring to a boil. Season with cayenne, black pepper and salt to taste. Simmer at medium for 10 to 15 minutes or until vegetables are cooked down. Add garlic towards the end before removing from the heat.
Serve fish with the tomatoes and olives on top. French or garlic bread on the side.
If you have cooked for a date, cheap red wine is great.
If not, a cold Shiner Bock will do.... Donnie Courville