With Masa and Almond
A Spring fling with fresh caught trout is on my mind from so long ago, so many outings to the local streams and ponds hoping to catch a few Brookies, Browns or Rainbows. And to have my mother cook them up in that well seasoned cast iron skillet that I still have today.
I’ll admit that these days with so many distractions and obligations I no longer wet a line as often as I would like. Nonetheless, fresh caught trout are a springtime treat and well worth angling for. Whether a worm dabbler, a caster of glittering lures or a practitioner of the fine art of fly casting, being in the outdoors on a fishing adventure is good for the heart and soul. But, as often as not the fish aren’t biting and it’s then that the fish monger may see me come through the door.
PANFRIED TROUT with MASA and ALMOND
You’ll need two 10-12 inch freshly caught trout or store bought if you’ve been “skunked.” Gut them and rinse thoroughly. If from the fish monger, the following procedure will likely be unnecessary.
Leave the head on or not as you prefer. Cut through the bones from the belly side but not through the skin. Lay the fish flat, skin side down and with a small sharp knife remove the bones. Set the fish aside. (If boning the fish is not your desire, then skip this step and continue on with the recipe accordingly just increase the cooking time by a minute or two).
In a large pie plate, blend together
1/2 cup of masa flour or fine cornmeal,
1/2 cup of almond flour
1 1/2 teaspoons fine salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground ginger
1/2 teaspoon sweet smoked paprika.
Heat a large enough skillet to accommodate one fish at a time on medium high heat with two tablespoons of butter and when beginning to brown toss in a tablespoon of chopped scallions, ramps or chives
Dredge both sides of one trout in the masa mixture and lay flesh side down in the pan.
Cook for two minutes or so; then turn the fish over and cook for about another two minutes. Remove to a paper towel lined pan and place in a preheated 225 degree oven.
Add another 2 tablespoons of butter to the skillet and repeat the process with the other fish.
Serve hot with a flourish of chopped cilantro or parsley and orange wedge on the side.
Goes nicely with boiled potatoes and baby arugula or dandelion greens dressed lightly with balsamic vinegar and extra virgin olive oil.