This easy pan fried trout-New Mexican style- is served with a red chili sauce. Delicious with or without, this great trout recipe comes together fast.
Red Chili Sauce:
2 T canola oil
1 medium onion minced
3 garlic cloves, minced
1/2 c red chile powder (I prefer ancho and molido)
1 t dried Mexican oregano
28 ounces chicken stock (You may not use all of this)
1 T honey – 1 t at a time
1/4 t smoked alder sea salt
1/3 c half and half
2 T butter
Red Chile Trout:
4 Rocky Mountain trout all about the same size, Butterflied and filleted, heads removed
1 T honey
3 minced garlic cloves
2 t Dijon mustard
1/2 t smoked salt
1 T oil
1 t chile powder
4 T toasted pecans
1/4 c blue cornmeal
1/2 c yellow cornmeal
1/4 c panko crumbs
1 t salt
2 T ancho chile powder
1 –2 T olive oil for frying
Red Chili Sauce:
Warm oil in a heavy sauce pan over medium heat. Add chopped onion and garlic and saute until onion is limp.
Stir in chile powder and oregano and let toast a minute while stirring. Add stock or water 1/2 c at a time while letting mixture simmer. I let this simmer down and add more as needed until it reaches the consistency of a sauce. You can decide if you want this thicker or thinner but for this dish I prefer thinner.
Before serving taste for seasoning. I like to add a touch of honey for sweetness and do this 1 t at a time. Add some smoked sea salt, half and half and butter while whisking together for added flavor to the sauce.
Preheat oven to 200.
Open trout up and spread with mustard mixture. Let sit at room temperature for 30 minutes.
Combine all breading ingredients in a spice grinder and blend until fine.
When ready to fry heat 1 T olive oil over medium heat.
Close trout fillets. Place breading mixture on plate and dredge both sides of trout in mixture.
Fry in oil for 4 minutes on one side and 2 minutes on the other.
Place in oven to stay warm while frying the rest of the trout.
Serve surrounded by red chile and top with toasted pecans.
I also like to serve this with stuffed poblano peppers.
You may have red chili sauce left over. That is a good thing! Use it on steak, lamb, salmon or shrimp. Eggs, of any kind and of course, enchiladas!
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