0 from 15 votes
Fried Speckled Trout with Black-Eyed Pea Salad
Obviously this recipe can be done with any white fish. Other good candidates would be bass, walleye, pike fillets, croaker, black seabass, small codfish or haddock, Pacific rockfish, freshwater sheepshead... you get the point. I wanted the salad to be very Southern, thus the choice of black-eyed peas, turnip and mustard greens and bacon. You can change it up if you feel like it. Want a Nordic flair? Go with Great Northern beans, kale and, well, bacon is a universal...
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 413 kcal
Course:
Main Course
Cuisine:
American
Ingredients
TROUT
- 4 to 6 skinless speckled trout fillets
- 1 cup milk
- 1 cup fine cornmeal, a/k/a "fish fry"
- 1 tablespoon Cajun Seasoning
- 2 teaspoons ground black pepper
- peanut oil for frying
SALAD
- 1 cup black-eyed peas
- 2 cups chicken broth
- 2 cups water
- 1/4 pound Bacon
- 1 chopped onion
- 3 chopped garlic cloves
- 1 or 2 roasted red peppers, canned or freshly roasted, chopped
- 3 cups chopped turnip or mustard greens
- 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.
Cup of Yum
Nutrition Information
Calories
413kcal
(21%)
Carbohydrates
50g
(17%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
25mg
(8%)
Sodium
397mg
(17%)
Potassium
763mg
(22%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
2279IU
(46%)
Vitamin C
36mg
(40%)
Calcium
158mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 413
% 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.