This is kind of a half post, so I apologize in advance.
I’m headed out on a business trip tonight, and my jaunty little personal laptop is staying home this round. So there will be no blogging until I get back. There are some other reasons I’m holding off on a bigger post–I’ll elaborate the next time I show up here–but for the time being, here’s a recipe to hold you over.
I don’t have a good photo for this one, because I was using my dad’s iPhone camera and I apparently shake like a palsy patient every time I press the shutter button. But the recipe itself is worth sharing. Trout, mild and pale and buttery, gets dredged in seasoned flour and pan-fried until golden, then served with a kicky corn and pepper relish on top. Good, simple, nourishing in a slightly upscale kind of way.
And with that, it’s off to pack.
Pan-Fried Trout with Corn Relish (serves 6)
For the relish:
2 medium ears of corn OR 1 1/2 cups frozen and thawed corn kernels
1 poblano (pasilla) pepper
3 tbsp olive oil
1 tbsp fresh-squeezed lime juice (about one lime’s worth)
1 medium jalapeno pepper, seeded and finely minced
1 tsp ground coriander
1/2 tsp celery salt
For the fish:
1 cup all-purpose flour
2 tsp Old Bay seasoning
1 tsp garlic powder
1 tsp celery salt
6 trout fillets (about 6 oz each), rinsed and thoroughly dried
Salt and pepper to taste
Olive oil for pan-frying
For the relish: If using fresh corn, cut the kernels off the ears. Blanch the corn kernels in boiling salted water for about 1 minute, until the raw starchiness is gone but the corn is still crisp. Drain and rinse with cold water, then let dry thoroughly.
Meanwhile, turn on the broiler (or, if you have a gas stove, your largest burner). Roast the pepper under the broiler (or directly over the flame), turning as needed to make sure all sides are blistered and black. Place the blistered pepper in a heatproof bowl, cover bowl with plastic wrap, and let sit and steam for 10 minutes or until cool enough to handle. Peel the skin off the pepper, rinse under cold water to remove the seeds, and finely dice. Dry thoroughly.
In a bowl, whisk together olive oil, lime juice, jalapeno, coriander and celery salt. Toss corn kernels and diced pepper in the dressing, and refrigerate for 1-2 hours before serving to let flavors meld. When you’re ready to start cooking the fish, take the relish out of the fridge and let it come back to room temp while you’re doing other things.
For the fish: Whisk together flour, Old Bay seasoning, garlic powder and celery salt in a shallow dish. Season the trout on both sides with salt and pepper. In a large frying pan or skillet, heat olive oil over medium-high heat. Dredge two of the trout fillets in the seasoned flour, shake off the excess, and lay flat in the oil (skin side down, if there is a skin). Fry until the bottom is golden brown, 2-3 minutes, then flip and continue frying until top is golden brown, 1-2 minutes. Remove the fish from the pan and keep warm while you repeat the process with the other four trout fillets.
Serve the trout warm with the corn relish on top.