Cracker and Parmesan Crusted Trout

​There are some day's when I get completely frustrated that there isn't decent grocery store in the town where I live.  Don't get me wrong, our house isn't totally in the middle of nowhere - we do have a Wal Mart I go there for emergencies and some staples but I have to travel quite a bit further for specialty foods.


Ben and I made a trip to Athens a few weekends ago and I took full advantage and did some grocery shopping at Fresh Market while we were there. (I have mad love for Fresh Market.)   Ben wasn't quite as excited as I was about the grocery shopping trip as I was, but he came along anyway.


While I was there, I browsed past the seafood counter and I spotted fresh rainbow trout!  Fresh fish in this land locked city is a rare find so I snatched up 3 filets.  I brought my fish home and hit the internet for some much needed inspiration on how to best cook my prized fish.  I settled on a Rachel Ray recipe called cracker and parmesan crusted fish.  

Cracker and Parmesan Crusted Trout
1 cup oyster crackers
1/3 cup Ritz crackers (a generous handful)
3/4 cup parmigiano-reggiano cheese
1/3 cup flat-leaf parsley leaves
3 tablespoons chopped fresh chives
2 tablespoons fresh thyme leaves
1 tablespoon Old Bay seasoning
1 teaspoon garlic powder or granulated garlic (optional)
Flour, for coating
2 large eggs, beaten
Splash heavy cream or half-and-half
Extra-virgin olive oil (EVOO), for frying
4 sole or tilapia fillets, rinsed and patted dry
Salt and pepper
Lemon wedges, for serving

​Using a food processor, grind the oyster crackers, Ritz crackers, cheese, parsley, chives, thyme, Old Bay seasoning and garlic powder.

​Transfer to a shallow bowl. 

​Place the flour in another shallow bowl. 

​In a third shallow bowl, beat the eggs and cream. 

Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Season the fish fillets with salt and pepper. 

​Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. 

​Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. 

​Drain on paper towels.  Transfer each batch to the oven to keep warm.

 




​This was awesome.  I loved the crunchy crust - it was super light and delicious.  

Did you happen to notice the macaroni and cheese on the plate next to my fabulously golden brown fish?  Just a heads up - the recipe is going to be featured on tomorrow's blog.  Don't miss it. 
 
By the way, every time that I get frustrated by the long commute to the grocery store, I take in the scenery that surrounds our house and I'm reminded of why we live here.  

Ciao!

Click here for a printable version of this recipe