Hot & Crunchy Speckled Trout with Mango Jalapeño Aioli

My friends Brandon Benton and Mary Anne Gunn shared this recipe with me. It’s got a little coastal kick and a whole lot of flavor. You can adjust the red chili flakes to your liking. I’ll admit, I was skeptical of the amount of salt at first, but once it all came together, it was just right and not overly salty at all.

Ingredients

6–8 trout fillets (about 4-5 ounces each)
¼ cup sliced almonds
¼ cup sesame seeds
2 cups cornflakes
¼ cup granulated sugar
1½ tablespoons red chili flakes (adjust to taste)
1 tablespoon kosher salt (can cut in half if preferred)
1/2 cup milk
1 large egg
1 cup all-purpose flour
6 tablespoons clarified butter

Directions

1. Toast the Crunch
   In separate dry skillets, lightly toast the almonds and sesame seeds until fragrant and golden. Set aside to cool.
2. Make the Crunch Coating
   In a food processor, combine toasted almonds, sesame seeds, cornflakes, sugar, chili flakes, and salt. Pulse until coarse, crunchy, and well blended. Spread mixture onto a platter or baking sheet.
3. Prepare the Dredging Station
• Whisk milk and eggs together to create an egg wash.
• Place flour in a shallow dish.
4. Bread the Trout
   Holding each fillet by the tail:

Dredge in flour, shaking off excess.

Dip fully into egg wash.

Press into the crunchy mixture, gently packing the coating onto the fish.

Set aside on a dry baking sheet until all fillets are coated.

1. Pan-Fry to Perfection
   In a large, heavy sauté pan, heat clarified butter to about 325°F, until shimmering.
   Place trout fillets in pan and sauté for about 3 minutes per side, turning only once, until golden brown and crunchy.
2. Keep Warm
   Transfer cooked fillets to a baking sheet and hold in a 180°F oven while remaining fillets are cooked. If using a griddle, you can cook 3–4 fillets at a time.

To Serve

Spoon Mango Jalapeño Aioli onto the plate first, then place the hot crunchy trout on top. Finish with a squeeze of fresh lemon and a sprinkle of chopped cilantro.

Mango Jalapeño Aioli

Ingredients

Juice of 2 fresh lemons
1 bunch fresh cilantro, leaves only, roughly chopped
½ cup mango jalapeño sauce (If you can’t find this in the store, I added a recipe below for a no-cook recipe that     can be made quickly).
1 cup mayonnaise
2 cloves garlic, minced
Salt and freshly cracked black pepper, to taste

Directions

In a mixing bowl, combine lemon juice, cilantro, mango jalapeño sauce, mayonnaise, and minced garlic.

Whisk until smooth and well blended.

Season with salt and pepper to taste.

Cover and refrigerate for at least 30 minutes to allow flavors to develop.

Serve by spooning a generous layer of Mango Jalapeño Aioli onto the plate first, then place the fish on top. Finish with a drizzle of olive oil or a few fresh cilantro leaves.

Simple Mango Jalapeño Sauce Recipe

Ingredients:

1 ripe mango, peeled and chopped
1–2 jalapeños, chopped (keep seeds for more heat)
1 tbsp fresh lime juice
1 tbsp honey (or agave syrup)
1 tbsp olive oil (for emulsification)
Pinch of salt

Instructions:

Combine ingredients: Add all ingredients (mango, jalapeño, lime juice, honey, olive oil, and salt) to a blender or food processor.

Blend: Blend until the mixture is smooth and well combined. Place in a strainer and drain the liquid. Reserve the liquid to thin the Aioli sauce if it is too thick.

Taste and adjust: Taste the sauce and adjust the salt, sweetness (more honey), or acidity (more lime juice) as needed.

Store: Transfer the sauce to an airtight container or jar and refrigerate. It typically lasts for up to a few days.

Make-Ahead Tip

The seasoning blend and mango jalapeno aioli can be prepared ahead of time to reduce the day of cooking time. Store the seasoning mix in an airtight container for up to two weeks and refrigerate the aioli in a sealed container for up to four days.