Dinner tonight: pan-fried trout and baked walleye

Something's fishy in here: these two recipes are a welcome break from meat and pack tons of flavour.

One of the most beloved fish in the world, trout takes extremely well to pan-frying. For a touch of smoke, coat the fillets in crushed bacon-flavoured crackers mixed with cornmeal and Parmesan cheese.

Prep time 10 min

Cook time 10 min 

Serves 4

• 125 ml (1/2 c) freshly grated Parmesan cheese
• 125 ml (1/2 c) crushed bacon-flavoured crackers
• 125 ml (1/2 c) cornmeal
• 1 to 2 ml (1/4 to 1/2 tsp) garlic salt
• Pinch of freshly ground black pepper
• 2 eggs
• 125 ml (1/2 c) milk
• 4 lake trout fillets (about 1 kg/2 lb), rinsed and patted dry
• 125 ml (1/2 c) vegetable oilLemon wedges and/or snipped fresh chives or parsley (optional)1. In a shallow bowl, combine the Parmesan, cracker crumbs, cornmeal, garlic salt and pepper.
  2. In another shallow bowl, beat together the eggs and milk.
  3. Dip the fish in the egg mixture, then gently roll in the crumb mixture.
  4. Heat the oil in a 30 centimetre (12 inch) skillet until hot. Add the fish in a single layer and fry until it flakes easily with a fork, turning once, five to seven minutes. Add the lemon and/or chives or parsley, if using, before serving.

• These fillets taste great with just a squeeze of lemon, but you can gild the lily by serving it with a quick aioli.
• Mix together 125 millilitres (1/2 cup) mayonnaise, 15 millilitres (one tablespoon) fresh lemon juice, 15 millilitres (one tablespoon) extra-virgin olive oil and two minced garlic cloves.

Vegetable juice makes a handy simmering sauce for fish. Whether poached or baked, the fish stays moist and takes on rich flavours with no added fat. Here, simmer a few chopped veggies in the vegetable juice before baking Lake Erie's famed walleye fillets in the entire mixture.

Prep time 10 min 

Cook time 35 min 

Serves 4

• 175 ml (3/4 c) chopped onion
• 175 ml (3/4 c) seeded and chopped green pepper
• 175 ml (3/4 c) chopped celery
• 15 ml (1 tbsp) dried parsley flakes
• 2 ml (1/2 tsp) garlic powder
• 2 ml (1/2 tsp) freshly ground black pepper
• 2 ml (1/2 tsp) seasoned salt
• 250 ml (1 c) vegetable juice
• 4 walleye fillets (about 500 g/1 lb)

1. Preheat the oven to 180°C (350°F). Grease a 23 x 32-centimetre (nine x 13-inch) baking pan.
2. In a pot, combine the onion, green pepper, celery, parsley, garlic powder, black pepper, seasoned salt and vegetable juice. Bring to a boil. Reduce the heat, then simmer, uncovered, until the vegetables are crisp-tender, stirring occasionally, about five minutes.
3. Place the fish in the baking pan. Pour the vegetable mixture over the fish. Cover and bake until the fish flakes easily with a fork, about 30 minutes.

If you can't find walleye, use a similar fish such as pike, porgy, rockfish, red snapper or grouper.

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!