Trout with chili-fried fish spice
Recipe for a whole, fresh trout with chili-fried fish spice cooked in a pan until crispy
- 2 300g trouts, caught in Eußerthal, west of Landau (Pfalz)
- Chili fried fish spice
- Some flour
- Butter and oil for frying
After washing the gutted fish rub it on the inside and outside with a sufficient amount of Chili fried fish spice.
Fried fish spice ingredients: Spices (chili, pepper, onions, mustard seeds, garlic, allspice, lemon myrtle, dill tips, basil, thyme), sea salt (35%), lemon fruit powder (lemon juice, maltodextrin). May contain traces of celery.
Then sprinkle the fish with flour and place it in a hot pan with plenty of butter and oil. Butter and oil in a ratio of 2 to 1, so that the butter does not burn. The heat must be reduced quickly, otherwise the skin will slightly burn while the inside of the fish remains raw.
At a medium heat, fry the trout on both sides until crispy. Each side must be fried for approx. 7 minutes.
That’s how easy to is to prepare a whole trout. Bon Appetit!