Recipe: Chicharron Salt Crusted Trout
Chicharron Salt and fish is a surprisingly delicious combination. Perfect for camping trips and weeknight meals alike.
- 1/2 cup cornmeal (optional)*
- 1/4 cup Chicharron Salt
- 2 (6 to 8 oz.) trout fillets
- 2 Tbsp. olive oil
- 2 Tbsp. butter
*Cornmeal adds a crunchy layer to the pan-fried trout, but this recipe works without the cornmeal coating.
Place cornmeal (if using) and Chicharron Salt on two separate plates. Press flesh side of each trout fillet in Chicharron Salt to coat. Press both sides of the trout fillets in cornmeal to coat. In a large skillet, melt 1 Tbsp. oil with 1 Tbsp. butter over medium-high heat. Fry one fillet at a time for about 2 min. per side, starting with the flesh side down. Repeat process with second fillet. Serve immediately after frying.
Great with fruit salsa, like a mix of avocado, mango, and cilantro.