Trout Steaks

SpotX Wild Foods Recipe from Grant Dixon
Prep:45 minutes Cook:10 minutes Difficulty:1

Ingrediants:

1 trout
1 cup plain flour
Lemon-seasoned pepper
Sea salt
3 eggs
½ cup fresh coriander or basil, finely chopped
2 cups stale breadcrumbs
1 cup rice bran oil

Directions:

Gut, gill and head trout.
Cut into steaks, across the backbone, approximately 2.5cm thick.
Mix sea salt, lemon pepper and flour in a plastic bag, mix thoroughly.
Beat eggs and put in a shallow dish.
Add in coriander.
Place breadcrumbs in another shallow dish.
Coat fish in seasoned flour.
Transfer to egg and coriander mixture before covering in breadcrumbs.
Place into refrigerator to set for 30 minutes.
Heat oil in solid-base frying pan.
Shallow fry steaks over moderate heat.
Brown well on each side, turning only once.
Drain on a rack or a paper towel.

Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.