Sun in the Sky, Breeze in the Air, Trout in the Water!
We love October in NC for so many reasons. The weather has been picture perfect this week and fishing has been on the agenda almost every day after work. Blair and Bill have officially found the Speckled Trout ‘honey hole’ in our beautiful local waters. Blair convinced me to join him and Gus on the Whaler and to my surprise, I reeled in the biggest fish of the week….8 months pregnant and all!
I think I’ve shared this recipe with you before, but it’s worth sharing again. It’s on our menu tonight!
I stole most of this from Wolfgang Puck. I thought the combination of ingredients was very odd, but somehow they work.
Best with flounder, rockfish, trout – but any white fish will do
1 cup of plain nonfat yogurt – or enough to coat fish
1 tablespoon of dried Thyme
1 Tbs. Dijon mustard
Salt and pepper
1 cup of cornmeal
½ cup vegetable oil for shallow fry
Cut fish into filets or bites. Put fish, yogurt, mustard and thyme in large zip lock bag. Shake around until all fish is coated. Let marinate for atleast 20 minutes, but overnight will work too. Heat oil in skillet. Mix cornmeal, S&P in a dish. Take fish out of zip lock – tongs work best – and coat with cornmeal. Shallow fry in skillet until golden brown.
Tip: Use a paper grocery bag to drain the fish on when they come out of the oil.
Best served with tarter sauce.