Chef Megan Mitchell

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Pan Fried Trout with Shredded Vegetable Slaw

  • Serves: 4
  • Complexity: medium
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Pan Fried Trout with Shredded Vegetable Slaw

Ingredients

  • 1 lemon, zest and juice
  • 3/4 cup mayo
  • 1/4 cup finely chopped capers
  • 2 tbsp. dijon
  • 1 tbsp. whole grain mustard
  • 5 radishes, cut in half then thinly sliced into half-moons
  • 3-4 celery stalks, thinly sliced into half-moons
  • 1 large fennel bulb, cut in half lengthwise then thinly sliced into half-moons, fronds reserved
  • 2 tbsp. minced chives
  • 2 tbsp. finely chopped dill
  • Vegetable oil, for shallow frying
  • 2/3 cup cornstarch
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 4 trout fillets, deboned and skin-on

Directions

  1. To a small bowl add the lemon zest and juice, mayo, capers, dijon, whole grain mustard and black pepper. Whisk together.

  2. To a large bowl add the radish, celery, fennel, chives and dill. Pour in 3/4’s of the lemon caper sauce and toss together, reserving the rest for serving. Taste for seasoning, adding salt or more pepper if needed.

    Set aside until needed.

  3. To a 10-inch cast iron skillet, add enough oil to come up 1/4-inch in the pan. Bring up to heat over medium.

  4. In a large resealable bag add the cornstarch, salt, pepper, garlic powder and cayenne. Shake to combine. Add the fillets, one at a time, and shake to coat then place on a sheet tray.

  5. Once the oil is up to heat, about 350F, add in 2 fillets and cook until golden brown about 4-5 minutes, flipping half way through. Remove to a baking sheet lined with a cooling rack and sprinkle with salt. Continue with remaining 2 fillets.

  6. To serve, mound the slaw onto a large platter. Top with the crispy fillets, reserved fronds and a drizzle of the lemon, caper sauce.

    Recipe Courtesy of Megan Mitchell

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