For a new spin on the standby fried trout, try this recipe from Cuddin Eddie’s Pepper Relish Products’ cookbook for pan-fried crispy trout.
Ingredients
1 ½ pounds of trout fillets
Cuddin Eddie’s Fais Do Do (dry seasoning)
Cuddin Eddie’s sundried tomato and basil olive oil
Method
Pour a small amount of sun-dried tomato and basil olive oil in a shallow dish large enough that all of the fillets can be laid flat, covering the bottom.
Place the fillets on top of the olive oil. Pour more oil on top of the fillets, so fillets are lightly coated.
Heat a large non-stick skillet over medium/high heat.
Season both sides of each fillet with Fais Do Do and drop onto heated skillet.
Let fillets cook for three minutes or until sides of the fish begin to turn white, indicating doneness.
Flip each fillet once.
Cook for another three minutes.
Remove from skillet, and serve with tarter sauce and enjoy!
Easy Tarter Sauce
2 tsp. mayonnaise
1 1/2 tsp. horseradish
1 1/2 tsp. Cuddin Eddie’s pepper relish (any variety)
1 1/2 tsp. lemon juice
Cuddin Eddie’s Fais Do Do (dry seasoning)
In a small bowl, combine mayo, horseradish, pepper relish and lemon juice. Blend well. Season to taste with Fias Do Do. Add more pepper relish if desired.