Goan-style Cornmeal Crusted Trout

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. 1.
   In a shallow bowl, combine the cornmeal, red chili powder, turmeric powder, cumin powder, coriander powder, and salt.
2. 2.
   Pat the trout fillets dry with a paper towel and season them with salt.
3. 3.
   Dip each fillet into the cornmeal mixture, pressing gently to ensure an even coating.
4. 4.
   Heat vegetable oil in a frying pan over medium heat.
5. 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. 6.
   Once cooked, transfer the trout fillets to a paper towel-lined plate to drain excess oil.
7. 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.