In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash and coat with corn flour.
- 1 large egg
- 1/4 cup milk
- 8 trout filets, about 3 ounces each (tilapia, drum or redfish may be substituted)
- 1//2 cup all-purpose flour
- 1/2 cup corn flour
- 1/4 cup clarified butter or vegetable oil
- Salt and freshly ground black pepper to taste
- 8 poached eggs
- 2 cups hollandaise sauce
Heat the oil or butter in a large skillet, then fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side; blot on paper towels.
Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and serve.
Chuck Taggart (e-mail chuck)
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