Creekside Pan Fried Potato Encrusted Trout
Ingredients:
2 12-14 inch trout of any kind (my favorite-rainbow)
2 russet potatoes sliced thin on a mandoline
salt and pepper
tbsp garlic powder
canola oil
flour for dredging
1. filet fish and remove the skin, the potatoes will act as the fish's skin to protect the meat
2. season all 4 filets with salt, pepper, and garlic powder
3. shingle potatoes and place filet onto the potato sheet so that potatoes take the place of where the skin was before it was removed
4. dredge each potato encrusted filet in flour
5. heat 1/2 cup of oil in a cast iron pan over med to med high heat depending on your range
6. place filets potato side down in the pan and cook for 6-8 min
7. flip and cook for 3-5 minutes
8. flip back to potato side and finish to a golden crispy brown
9. finish with a lemon butter sauce and fresh scallions
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