Sean Sherman

Tatanka Truck Sunflower-Crusted Trout

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

This crispy trout with a sunflower crust is one of chef Vern DeFoe’s recipes and a Tatanka Truck favorite. Vern, a member of the Red Cliff Band of Lake Superior Chippewa, Serves the trout with roe on wild rice flatbread, garnished with dried apple slices.

Ingredients

  • 4 to 6 trout fillets
  • ½ cup ground untoasted sunflower seeds
  • 1 to 2 tablespoons

Method

Rinse the fillets, remove any pin bones, and pat dry. On a flat plate, mix together the sunflower seeds, sumac, and smoked salt. Dredge both sides of the fillets in the seasoned mixture to thoroughly coat.

Heat the oil in a large skillet over a high flame. Without crowding the pan, fry one or two of the fillets in the oil for about 2 to 4 minutes per side, until nicely crisped and cooke