Trout Amandine

Trout Amandine

The Best Trout Amandine

Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation.  You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house.  And, believe me, this recipe will dress to impress any fan of any of those fish.  I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.

Trout Amandine

Prepare Trout Amandine

For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley.  At this point you can choose to grill, bake or pan fry the fish.  In this video recipe, I take it to the grill but you can do what you prefer.  After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon.  I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes.  By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.

Be sure to check out my Grilled Halibut, Smothered Salmon and my Blackened Chipotle Tilapia recipes!

Grilled Trout Amandine Ingredients:

1 whole Trout
1/2 cup Butter Milk
1 lemon, sliced
2 sprigs fresh Thyme
2 sprigs fresh Parsley
2 sprigs fresh Dill
Kosher Salt and Pepper to taste
Melted Butter for basting

Amandine Sauce
1 tbsp Butter
1/4 cup Almonds, chopped or sliced
2 oz Amaretto

Cook fish over medium heat for 4 to 5 minutes on each side and serve with the Trout Amandine Sauce.

Trout Amandine
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Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine

Fried Crab – Jonah, Dungeoness or Blue Crabs

Fried Crab

The Best Fried Crab

Fried Crab can be found all over the world.  Traditionally, it’s usually soft shell crab, like blue crabs, that are fried but the truth is, you can fry just about anything.  Most of my experience with Fried Crabs have been at buffets and Cajun restaurants in the south.  It’s real popular to put the majority of the breading over the meat from the body of the crab.  I think mostly because the meat is already exposed, once the cavity shell has been removed, and you just sink your teeth right in and get a bight.

Fried Crab

Jonah Fried Crab Recipe

Normally, for this Fried Crab recipe, I would use soft shell crabs but they aren’t available to me right now, unfortunately.  I did find some Jonah crabs, however, which are the East coasts answer to the West’s Dungeoness Crab.  They’re typically a little bit smaller than the Dungeoness and therefore a little cheaper as well.  I picked up these two bad boys for just under $7 bucks.  So you really can’t go wrong picking up a half dozen or so for frying.

Also, if you’re interested, be sure to check out a few relatable recipes I think you’ll enjoy.  My King Crab Legs tutorial is phenomenal because I teach you how to peal the legs so quickly that your mouth never stops chewing between bites.  My Stuffed Lobster recipe is one of the most amazing dish’s you’ll ever lay your eyes on; also incredible.  And my Thai Red Curry Shrimp Recipe is easy and it’s to die for.

Fried Crab Ingredients:

6 to 8 Whole Crabs
1 stick Melted Butter
1 Garlic Clove, chopped

Egg Wash
1 egg
2 tbs milk
2 tbs Hot Sauce

Dry Mix
1/2 cup Plain Bread Crumbs
1/4 cup Potato or Corn Starch
1 1/2 tsp Crab Boil Seasoning

Oil for frying

Cook at 375 degrees Fahrenheit for only 2 to 3 minutes and enjoy your Fried Crab.

Fried Frog Legs – Extra Crispy Recipe

Frog Legs

Frog Legs are Sexy

This Extra Crispy Fried Frog Legs recipe is awesome, sleek and, yes, SEXY!  I put together a marinade and breading that would make any finger licking fried chicken fan go Goo-goo for Frog Legs.  So if you’ve never tried frog legs or you’re a die hard fan, this Recipe is for you because this is the absolute best way to have them.  Just look at this pic straight out of the fryer and try not to drool.

 

Frog Legs

Frog Legs in Restaurants

My personal experience with Frog Legs has been, up close and personal, in the South, where all good things seem to get bigger, better and bolder with egos and good old fashioned Southern Hospitality(which is amazing by the way).  Frog Legs are on the menus at many of the localized restaurants, including Chinese Buffets.  So I’ve had my fair share of recipes out there and I have learned a lot about what folks expect them to taste like.  So trust this recipe, because, I think you’re really going to enjoy it!

If you’re interested in another bizarre recipe, check out my Fried Chicken Feet.  And while you’re busting out the fryer for these frog legs, consider making my Crispy Fried Onion Rings or my Sweet Potato Fries.  Both recipes are excellent.

Fried Frog Legs Ingredients:

6 whole Frog Leg halves or 12 Legs total

Marinade
1 egg
1/2 pint Buttermilk
1/4 Hot Sauce

Breading
1 cup Self Rising Flour
1/2 cup Corn Flour
1/4 cup Potato Starch
1/4 cup Panko
1 tbsp Crab Boil Seasoning (Zatarain’s or Slap Ya Mama)
Oil for Frying

Fry the Frog Legs at 350 degrees Fahrenheit for 10 minutes or until golden brown.