Cooking With Chef Hermann: Cornmeal Crusted Trout with Pepita-Cilantro Pesto
December 23, 2020
Ingredients:
Flour
2 C Cornmeal mixed with 1 tsp old bay seasoning, 1 tsp salt and ½ tsp coriander, ½ tsp parsley
Oil for sauté
Directions:
Dredge fish in flour, then egg then the cornmeal mixture. Fry in hot oil until golden brown each side. Top with the Cilantro-Pepita Pesto, extra pepitas and a side of lime wedge.
Pesto Ingredients:
2 TB pepitas roasted, plus extra for garnish
1-2 tsp lime juice
Directions:
In food processor, pulse the herbs and nuts until finely chopped. Add the other ingredients except oil and pulse together. Slowly stream in oil until smooth. Adjust to your taste the lime and salt.