Curried Trout Nuggets Recipe – In-Fisherman
June 19, 2013
Okay, I lied. Earlier than unveiling an superior new method for steelhead to the world, I’ll unveil a brand new method to serve them up on this curried nuggets trout recipe.
Whereas rolling round on the excessive seas with Mark Chmura, we bagged a small fish–a mint-bright, four-pound hen. I instructed Mark we wanted one thing for dinner that evening and he boxed it (all different steelhead we caught that day went again to their chilly, forbidding house underneath the rolling swells).
The flesh was vibrant orange–almost fluorescent (an excellent signal; white flesh in a steelhead usually signifies a powerful, fishy taste that the majority discover unappealing). As a basic rule, fish from the lake end in higher delicacies than fish from the river. And the farther from the river they’re, the higher they are typically. Keep in mind–we discovered this woman 4 miles out.
Fillet the fish, lower the fillet into strips about 1.5-inches extensive, then lower the strips in half. Coat flippantly with gentle olive oil. Rub with home made curry powder (see submit on Trout With Plantain In Wine Sauce for the curry recipe). Use sufficient to coat properly. We used a few tablespoons for this small, 4-pound trout. Then refrigerate for no less than an hour to in a single day (or bag them in FoodSaver GameSaver storage baggage, seal and freeze for a fast, straightforward meal someplace down the street).
When virtually prepared for dinner, put about 2 to three inches of oil within the backside of a sauce pan over a big burner and switch the warmth to excessive. Take the fish out and coat every bit individually and flippantly with corn starch. Make certain the oil is nice and sizzling. Fry in batches so that they slot in one degree (not stacked)–about 4 to six at a time. Fry every batch for about 4 minutes–until good and golden. Take away with a slotted spoon, place on paper towel and instantly sprinkle with sea salt whereas nonetheless good and sizzling. Cowl and end the opposite batches.
After being rolled, tossed, and battered all day your self, what aÂ fast, straightforward, superior meal. And an effective way to serve contemporary salmon or steelhead any time. Â With no heavy batter to retain oil, the meal is gentle, straightforward on the digestive tract, and ever so tasty.