Crispy Whole Trout with Curried Zucchini Couscous

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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Canola oil, for frying

4 trout, cleaned, head and tail on

2 cups rice flour

1/2 tablespoon ground cumin

Salt, to taste


2 tablespoons olive oil

1 fine diced yellow onion

1/2 tablespoon minced garlic

1/2 tablespoon minced ginger

1 tablespoon madras curry powder

2 cups diced zucchini

Salt and black pepper, to taste

3 cups cooked couscous, already fluffed

1/4 cup sliced green scallions, for garnish


1/4 cup madras curry powder

Pinch salt

1 cup canola oil


  1. Heat a large casserole filled halfway with oil. The trout must be able to fit in. On a large plate, mix flour with cumin. Dredge trout in flour, inside and out and deep-fry until golden brown, about 4 to 5 minutes. Season with salt.
  2. For the zucchini cous-cous: In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder. Season. Add zucchini and saute for 3 to 5 minutes until soft. Check for seasoning. Keep on very low heat.
  3. For the curry oil: In a small bowl, combine curry powder with salt and about 1/8 cup water to make a loose paste. Whisk in oil and let stand 1 hour to settle. Use the top, clear yellow oil. PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini. Place trout on top and drizzle with curry oil and garnish with scallions.

Cook’s Note

WINE: Tropical fruity Muller-Thurgau (Sokol Blosser)