Sunflower- Crusted Trout

 

Aletha


Campfire cooking
Create a fish-dish that is crunchy and crisp on the outside, tender and flavorful on the inside.
Serves 4 to 8
8 fresh trout fillets
¼ cup salted sunflower seeds
¼ cup all-purpose flour
½ teaspoon fresh-ground black pepper
½ cup sunflower oil or canola oil
Rinse the fish fillets and pat them dry. In the bowl of a food processor, chop the sunflower seeds to a fine meal. Scrape the sunflower seed meal onto a plate and combine with the cornmeal, flour, and pepper. Dredge both sides of each fillet with the flour mixture.
Heat the oil in a cast-iron skillet over medium-high heat. Add the fillets and pan-fry them, turning them once, for about 3 minutes on each side, until they are browned and crisp but not overcooked. Serve hot.