Tiffany Haugen’s cornmeal-crusted, pepper jelly-stuffed trout
By Tiffany Haugen / www.tiffanyhaugen.com
Trout is a mild, versatile fish that’s available in many fisheries year-round throughout California. We enjoy trout in many forms, be it on a plank, campfire, grill, smoker or fried crispy in a cast-iron skillet – trout is on the menu in the Haugen household several times a month.
Because trout isn’t a strong fish, stuffing the cavity adds flavor and variety. The possibilities are endless. I usually grab whatever I have on hand such as fresh herbs, leftover rice pilaf (or in this case, cream cheese and pepper jelly).
TIFFANY’S CORNMEAL CRUSTED PEPPER JELLY STUFFED TROUT
6 to 8 trout
1 8-ounce brick cream cheese, softened
1/2 cup pepper jelly (purchased or homemade, link below)
1/3 cup cornmeal
1/3 cup whole wheat flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
-Clean fish, removing heads and tails if desired.
– In a shallow dish or pie pan, mix cornmeal, flour and spices.
-Stuff each trout with 1 to 2 tablespoons cream cheese and 1 tablespoon pepper jelly. Close cavity and roll trout in cornmeal mixture.
-Heat a griddle or large skillet on medium-high heat. Melt butter and add olive oil to pan. Fry fish three to five minutes, turn heat to medium and carefully turn fish over.
-Cook an additional three to give minutes or until fish tests done.
NOTE: For my pepper jelly recipe, go to HERE.
EDITOR’S NOTE: Tiffany Haugen is an author, recipe developer and lifetime fish/game cook. To order signed copies of Tiffany book, “Grill It! Plank It! Wrap It! Smoke It!” go to www.tiffanyhaugen.com or send a check for $19.95 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489