What should I cook for dinner this week? Tacos again? If you are sick of the same-ole same-ole, take a bite out of this New Orleans classic. My lemon trout amandine takes 30 minutes max to make and is a great place to start for those new to cooking fish. Out of all the fish out there, trout is on the mild side and is perfect for beginners. The kids will even give it two thumbs up.
A traditional amandine consists of pan fried trout with an almond butter sauce. To give it that kick, add Cajun seasoning and a little extra lemon for a balanced bite. Your salt and pepper amounts are to taste. Keep in mind that a lot of Cajun seasonings have salt in them so check the label before you get going. Some recipes want you to make a batter, but I think dredging the fish directly in flour gives it that crunchy thin crust without making it feel like you are eating fish and chips.
For those who prefer olive oil, make the substitution in the same amount. Peanut oil is another great alternative and gives it an even richer flavor. Make sure to let your oil heat in the pan before adding the trout (3 minutes over high heat is always about right). It should have that great sizzle when it hits the pan. Flip your fish only once for crispy perfection. Finish it off in the oven and you are done! It's a taste of the Big Easy that actually is easy. Let the good times roll!
- 4 10 oz. room temperature trout fillets (without skin)
- 1 Tbsp. Cajun seasoning
- 6 Tbsp. flour (all purpose)
- 1/2 cup blanched and sliced almonds
- Juice of 1 lemon
- 1 stick unsalted butter
- Pepper to taste
- Salt to taste
- Vegetable oil for frying (recommended 1 cup)
- Optional: parsley for garnish
Preheat oven to 300F
Season trout fillets with Cajun seasoning, salt, and pepper.
Dredge in flour
In a cast iron skillet, heat 1/2 inch of vegetable oil until ready for frying. When the oil is ready, a few bubbles will reach the surface.
Fry the fish for three minutes each side.
Remove from the pan and place on a baking rack.
Finish in oven for five minutes.
Melt butter in a sauce pan.
Add the almonds and cook until slightly browned.
Stir in juice of one lemon
Add salt and pepper, to taste.
Remove fish from the oven, top with almond sauce and parsely.