Welcome to Jezebel’s Feast!This is a Sustainable Lifestyle Blog. (Cooking time for searing and in the oven will vary depending on the size of the trout etc.) Once seared, place cast iron in a 400-degree oven to finish cooking Katsu Trout for another ~ 15-25 minutes. Place trout in the heated cast iron skillet searing both sides until golden brown ~ 4-6 mins per side. Heat a large cast-iron skillet with 2-3 ounces of your preferred cooking oil. Using tongs remove one trout at a time to roll and coat in bread crumb/herb mixture. Use a wide shallow dish to mix toasted Panko and herbs. Using tongs roll trout in the egg mixture. In a separate bowl, beat eggs and milk before pouring into the pan to coat trout. Using your tongs, roll both trout in the potato starch to evenly coat. Pour the potato starch onto the other side of the pan and spread it out evenly. Season the trout generously with salt, pepper, and lightly dust a bit of Old Bay seasonings inside/outside the trout. Wash equal parts of dill, parsley, and cilantro. Stir them every few minutes until the breadcrumbs are a rich brown color. Pour bread crumbs over the top-season with salt, pepper, and garlic powder. In a large, preferably cast-iron skillet, pour 2 ounces of olive oil or your cooking oil of choice. It will help to keep the seasonings and potato starch from getting everywhere and make cleaning up a snap! ![]() I would recommend using something like the tin pan shown.
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