Walleye-Style Pan-Fried Trout with Sweetcorn and Potatoes
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Ingredients
- 500 g trout fillets
- 40 g plain flour
- 1 eggs
- 80 g panko breadcrumbs
- 30 g butter
- 600 g baking potatoes
- 2 corn on the cob
- 1 lemon
Nutrition (per serving)
- Calories
- 540 kcal
- Protein
- 36.4 g
- Carbohydrate
- 58.8 g
- of which sugars
- 5.1 g
- Fat
- 16.3 g
- of which saturates
- 6.1 g
- Fibre
- 6.9 g
- Salt
- 0.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the baking potatoes and boil for 15 minutes until tender, then drain and keep warm.
- 2
Boil or steam the corn on the cob for 8-10 minutes until tender.
- 3
Dust the trout fillets in the plain flour, dip in the beaten egg, then coat in the panko breadcrumbs.
- 4
Melt the butter in a frying pan and fry the trout for 2-3 minutes on each side until golden and the fish flakes easily.
- 5
Serve the trout with the potatoes, corn and a squeeze of lemon.
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