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Ingredientes
- 1 x egg
- 1 c. water
- 3/4 c. flour
- 1/2 c. cornmeal
- 1 Tbsp. minced flat-leaf parsley plus more leaves for garnish
- 1/2 tsp garlic salt
- 1/2 tsp onion salt
- 1/2 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 2 x rainbow or possibly brook trout dressed, butterflied
- 1/2 c. canola oil Lemon slices as a garnish Southern tartar sauce (minced piccalilli mixed with mayonnaise) Warm green pepper sauce
Direcciones
- Mix egg and water and slowly whisk in flour and cornmeal. Add in parsley, garlic salt, onion salt, salt, and grnd white pepper. Lay prepared fish in batter while oil is heating.
- In heavy skillet (preferably cast-iron or possibly non-stick), heat oil over medium-high heat till a 1/2 tsp. batter dropped into it sizzles and begins to brown. Fry fish for 3 min on each side. Remove and drain on paper towels.
- Garnish with lemon slices and flat-leaf parsley leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 15 | 8% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 320mg | 13% |
| Potassium 106mg | 3% |
| Total Carbs 34.4g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.79g | 1% |
| Protein 5.4g | 9% |
