Game & Fish Dish
FRIED TROUT AND MOUNTAIN MIX
For the Trout:
•
4 tablespoons olive oil
4 tablespoons olive oil •1½ cups cornmeal
1½ cups cornmeal •1 tablespoon ground black pepper
1 tablespoon ground black pepper •1 teaspoon salt
1 teaspoon salt •1 teaspoon cayenne pepper
1 teaspoon cayenne pepper•4 Rainbow Trout fillets
4 Rainbow Trout fillets For the Mountain mix:
•3 cups cooked, drained, rinsed black-eyed peas
3 cups cooked, drained, rinsed black-eyed peas •2 cups shoepeg corn
2 cups shoepeg corn •½ cup diced green pepper
½ cup diced green pepper •¼ cup chopped green onions
¼ cup chopped green onions •½ cup diced roasted red pimentos
½ cup diced roasted red pimentos •½ cup apple cider vinegar
½ cup apple cider vinegar •½ cup pepperoncini brine
½ cup pepperoncini brine•2 tablespoons brown sugar
2 tablespoons brown sugar •3 diced pepperoncini
3 diced pepperoncini •1 teaspoon salt
1 teaspoon salt •1 teaspoon pepper
1 teaspoon pepper For the Trout: Heat frying pan to medium-high heat. In a small bowl, combine cornmeal and spices. Lightly dust Trout in mixture. Pour oil into the frying pan, and then place the Trout in, skin side up. Turn heat down to medium and cook Trout for about 4 minutes; turn, cover and cook about 3 more minutes. Remove from pan and serve on bed of Mountain mixture.
For the Mountain mixture: Put all ingredients into a large mixing bowl. Toss gently until well mixed, but don't use a spoon; it will crush the peas. Add salt, pepper and brown sugar to taste.
