Pan-Fried Trout in Creamy Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's American Pie

By Keith Floyd

Published 1989

  • About

This recipe uses Louisiana smoked ham, called tasso, which is spicy and sweet, but you can substitute any smoked ham you can buy locally.


Flour for dusting

  • 2 teaspoons Paul Prudhomme’s Cajun Magic or barbecue spice
  • 1 egg, beaten
  • 8


On a plate combine some flour with the Cajun Magic or barbecue spice. In a bowl mix the egg and milk. Coat the fish fillets in the flour, dip them into the egg and milk mixture and then in the flour again. Heat some oil in a frying-pan and fry the fish for 1-3 minutes on each side or until just cooked through. Drain and keep warm. To make the sauce, heat the butter in a pan and add the smoked h