Cornmeal-Fried Trout with Tomato, Sorrel, and Basil Panzanella
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Martha Stewart Living, June 2010
- Yield Serves 4
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Ingredients
For the Panzanella
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 loaf ciabatta (4 to 5 ounces) or other crusty bread, torn into 1-inch cubes
- Coarse salt and freshly ground pepper
- 1 1/2 pounds mixed heirloom tomatoes, quartered (left whole if using cherry tomatoes)
- 3 tablespoons cider vinegar
- 10 basil leaves, preferably Thai, torn
- 6 to 8 sorrel leaves, torn
For the Fish
- 1 cup low-fat buttermilk
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- 3/4 cup extra-virgin olive oil
- All-purpose flour, for dredging
- 4 trout fillets (4 to 5 ounces each)
- 1 cup coarse yellow cornmeal
Directions
- Make the panzanella: Heat a heavy skillet (preferably cast-iron) over medium. Add 1 cup oil, and heat until shimmering. Fry bread until light brown and crisp, 6 to 8 minutes. Transfer bread cubes to a paper-towel-lined tray; season with salt and pepper.
- Combine tomatoes, vinegar, basil, sorrel, bread, and remaining 2 tablespoons oil. Let stand while preparing fish.
- Make the fish: Whisk together buttermilk, chives, parsley, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Heat oil in heavy skillet over medium until shimmering. Season fish with salt and pepper; dredge each fillet in flour, and dip into buttermilk mixture, then cornmeal. Working in batches, fry until crisp, about 2 minutes per side. Transfer to a paper-towel-lined tray; season with salt and pepper. Serve warm with panzanella.
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