Recipe

Goan-style Cornmeal Crusted Trout

Spicy and Crispy Goan Trout Delight

4.4 out of 5

Indulge in the vibrant flavors of Goan cuisine with this delicious recipe for Goan-style Cornmeal Crusted Trout. The dish combines the traditional Croatian technique of coating trout in cornmeal with the bold spices and tangy flavors of Goan cuisine.

Seafood› Fish Dish› Freshwater Fish Dish› Pastrva u kukuruznom brašnu

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Asian cuisine› Indian cuisine› West Indian cuisine› Goan cuisine

Preparation time

15 minutes

Cooking time

8 minutes

Total time

23 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-carb

Allergens

Fish

Not suitable for

Vegan, Vegetarian, Paleo, Keto, High-carb

Ingredients

In this Goan adaptation, the traditional Croatian dish of Pastrva u kukuruznom brašnu is transformed by incorporating Goan spices and flavors. The original dish uses cornmeal as a coating for the trout, which remains the same in the Goan version. However, the Goan-style Cornmeal Crusted Trout introduces a variety of Goan spices, such as red chili powder, turmeric, cumin, and coriander, to infuse the fish with a distinct Goan flavor profile. Additionally, the dish is served with a tangy Goan-style sauce, which adds an extra layer of complexity to the overall taste experience. We alse have the original recipe for Pastrva u kukuruznom brašnu, so you can check it out.

4 trout fillets (about 6 ounces/170g each) 4 trout fillets (about 6 ounces/170g each)
1 cup (120g) cornmeal 1 cup (120g) cornmeal
1 teaspoon red chili powder 1 teaspoon red chili powder
1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
Salt to taste Salt to taste
Vegetable oil for frying Vegetable oil for frying
Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 10g, 2g
Carbohydrates (total, sugars): 20g, 1g
Protein: 20g
Fiber: 2g
Salt: 1g

Preparation

1.
In a shallow bowl, combine the cornmeal, red chili powder, turmeric powder, cumin powder, coriander powder, and salt.
2.
Pat the trout fillets dry with a paper towel and season them with salt.
3.
Dip each fillet into the cornmeal mixture, pressing gently to ensure an even coating.
4.
Heat vegetable oil in a frying pan over medium heat.
5.
Carefully place the coated trout fillets into the hot oil and fry for about 3-4 minutes on each side, or until the crust turns golden brown and crispy.
6.
Once cooked, transfer the trout fillets to a paper towel-lined plate to drain excess oil.
7.
Garnish with fresh coriander leaves and serve hot with Goan-style sauce.

Treat your ingredients with care...

Cornmeal — Make sure to use fine cornmeal for a crispier crust.
Trout fillets — Ensure the fillets are fresh and free from any bones before coating them.

Tips & Tricks

For an extra kick of heat, add a pinch of cayenne pepper to the cornmeal mixture.
Serve the Goan-style Cornmeal Crusted Trout with a side of steamed rice and a fresh cucumber salad for a complete meal.
If you prefer a milder flavor, reduce the amount of red chili powder in the cornmeal mixture.

Serving advice

Serve the Goan-style Cornmeal Crusted Trout hot, garnished with fresh coriander leaves. Accompany it with a generous drizzle of Goan-style sauce for a burst of tangy flavor.

Presentation advice

Arrange the golden-brown trout fillets on a platter, garnished with vibrant coriander leaves. Serve the Goan-style sauce in a small bowl on the side for dipping or drizzling over the fish.