Fried Speckled Trout with Black-Eyed Pea Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
413 kcal
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Course
Main Course
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Cuisine
American
Fried Speckled Trout with Black-Eyed Pea Salad
Description
This recipe includes preparing a black-eyed pea salad by simmering peas in a chicken broth and water mix until tender. Meanwhile, bacon is cooked until crisp, and its rendered fat is used to sauté onions, garlic, and chopped turnip greens until wilted. The salad is completed with roasted red peppers and seasoned with salt, black pepper, and cider vinegar to taste. For the trout, skinless fillets are dipped in milk and dredged in a mixture of cornmeal, Cajun seasoning, and black pepper, then shallow-fried in peanut oil until golden and crisp.
The fried trout offers a crunchy crust and moist interior, complementing the savory and smoky black-eyed pea salad that brings freshness and a slight tang from the vinegar. This combination creates a satisfying meal with diverse textures and Southern-inspired flavors that work well for a hearty lunch or dinner.
The salad can be kept warm or at room temperature when serving. Maintaining the oil temperature during frying ensures an even, light crust on the trout without being greasy. This dish balances protein and vegetables in a flavorful, casual presentation.
Ingredients
TROUT
- 4 Trout Fillet skinless, speckled, up to 6 fillets
- 1 cup milk
- 1 cup cornmeal a/k/a "fish fry", fine
- 1 tablespoon Cajun seasoning
- 2 teaspoons black pepper ground
- peanut oil for frying
SALAD
- 1 cup black-eyed peas
- 2 cups chicken broth
- 2 cups water
- 1/4 pound Bacon
- 1 onion chopped
- 3 garlic chopped cloves
- 1 roasted red pepper canned or freshly roasted, chopped, 2 or
- 3 cups turnip greens or mustard greens, chopped
- salt black pepper and cider vinegar to taste
Instructions
- Start by cooking the black-eyed peas. Bring the water and chicken broth to a boil and add the peas. Lower the heat to a very gentle simmer and cook until they are tender, but not falling apart. While this is happening, cook the bacon in a large saute pan. When the bacon is crispy, remove it and chop. Set it aside for now.
- Saute the onion in the bacon fat over medium-high heat until the edges brown. Add the garlic and the greens and toss to coat in the bacon fat. Cook until the greens wilt. Turn off the heat, add back the bacon, then mix in the red peppers. Cover the pan and set aside for now.
- Pour the milk into a shallow bowl. Mix all the breading ingredients. Pour enough peanut oil into a frying pan to come up about 1/4 to 1/2 inch. Heat the oil to 325°F to 350°F. If you don't have a thermometer, the oil will be ready when a bit of the breading sizzles instantly when flicked into it. When the oil is hot, dredge the fish in the milk, then coat with the breading. Fry until golden brown, about 3 to 5 minutes per side. Drain on paper towels.
- To finish, warm the black-eyed pea salad and put some on everyone's plate and top with the fried fish. Serve with beer or an uncomplicated white wine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 397mg | 17% |
| Potassium | 763mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 2279IU | 46% |
| Vitamin C | 36mg | 40% |
| Calcium | 158mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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