Hot NCrunchy Trout Or Chicken by Hudson on the Bend
From Cooking Fearlessly by Jeff Blank and Jay Moore. I had this at Hudson on the Bend Restaurant near Austin and loved it. It is purportedly a favorite of former news anchorman Dan Rather.
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
6 to 8 trout fillets, 8 oz. each (or boneless, skinless chicken breasts, pounded thin)
1/4 C. slivered almonds
1/4 C. sesame seeds
2 C. cornflakes
1/4 C. sugar
1-1/2 Tbsp. red chile flakes
1 Tbsp. salt
1 C. milk
1 C. flour
6 Tbsp. clarified butter
Toast almonds and sesame seeds in a dry skillet until lightly toasted. Set aside to cool.
Combine almonds, seeds, cornflakes, sugar, chile flakes, and salt in food processor. Pulse until coarse crumbs form, still crunchy. Empty onto platter or baking sheet.
Whisk milk and eggs to make an egg wash. Put flour in a flat dish. Dredge fish or chicken fillet in flour until well dusted. Pat off excess. Pass the dusted fillet through the egg wash, wetting entire surface. Place fillet in crumb mixture, lightly pressing crumbs on the fillet with the palm of your hand. Remove and shake off excess. Set aside on a dry sheet pan or cookie sheet until all fillets are breaded.
In a large, heavy saute pan, heat 6 tablespoons clarified butter to about 325 degrees, or until parsley sizzles when tossed in. Lay trout or chicken fillet in hot pan. Saute for about 3 minutes on each side. It will cook to a golden, crunchy brown. Turn fillet once. Place each fillet on a cookie sheet in warm oven (180 degrees) until you have completed this process for all fillets.
To serve as presented at Hudson's on the Bend restaurant, prepare Mango Jalapeno Sauce, then Mango Jalapeno Aioli. Place aioli on the plate first, with the fillet on top. From a squeeze bottle, squirt on stripes of plain Mango Jalapeno Sauce, which is orange-colored, on top of the fish.
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