Save Recipe Print
55 min
25 min
30 min
4 servings


Papaya Salsa:
Papaya Sauce:


Papaya Salsa:

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Papaya Sauce:

Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste.


Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.

Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.


Whole Crispy Brook Trout with Mango-Pineapple Sauce Spicy Chinese Long Beans

Recipe courtesy of Ming Tsai

Crispy Trout Starter

Recipe courtesy of Chuck Hughes

Crispy Colorado Trout

Recipe courtesy of Marc Grandmaison

Brook Trout with Pecans, Lemon, and Parsley Brown Butter

Recipe courtesy of Don Pintabona

Crispy Trout with Kitchen Butter Sauce

Recipe courtesy of Amy Thielen

Chartreuse of Brook Trout from St. Philemon (Chartreuse de Truite Saint-Philemon)

Recipe courtesy of John Cordeaux

Crispy White Pizza

Recipe courtesy of Cooking Channel

Crispy Whole Trout with Curried Zucchini Couscous

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Latest Stories