Crispy Whole Trout with Curried Zucchini Couscous

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe

Ingredients

Canola oil, for frying

4 trout, cleaned, head and tail on

2 cups rice flour

1/2 tablespoon ground cumin

Salt, to taste

CURRIED ZUCHINNI COUSCOUS:

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

CURRY OIL:

1/4 cup madras curry powder

Pinch salt

1 cup canola oil

Directions

  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)

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Crispy Colorado Trout

Plank Grilled Whole Trout

Sea Trout Baked Whole in Sea Salt

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

Smoked Trout Spread

Hot Smoked Trout

Hazelnut-Crusted Trout

Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two