Pan-frying is a classic way to prepare delicate freshwater fish fillets like trout. In this recipe, we replaced the usual bread crumbs or crushed corn flakes with our Speckled Brown Rice Blend, adding a nutty, almost sweet flavor to the tender fish.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients
Makes 6 servings
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6 Trout Fillets
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1/2 Cup All-Purpose Flour
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2 Eggs
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3 Tablespoons Half And Half
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Salt
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Ground Black Pepper
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2 Cups Speckled Brown Rice Blend, cooked and cooled
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6 Tablespoons Olive Oil
Directions
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Dredge fillets in flour. Set aside.
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Beat eggs together with half-and-half in medium bowl. Season with salt and pepper. Add Speckled Brown Rice Blend to separate bowl. Season with salt and pepper.
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Dip one floured fillet into egg wash, then place into rice, pressing to adhere rice to fish. Set aside. Repeat with remaining fish fillets.
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Heat 2 tablespoons olive oil in skillet over high heat. Add two fillets, and cook for about 2 minutes per side or to desired doneness. Remove fillets from skillet and keep warm. Add additional oil as needed and repeat with remaining fillets.