The Outdoor Kitchen Show     |     home

Panfried Trout with Crawfish Sauce
So simple, yet so good! For shopping locations for Magic Swamp Dust and Gator Wing Batter:

Trout fillets
1 lemon, quartered for squeezing juice
Gator Wing Batter
1 stick butter
1 tbs olive oil

Creamy Crawfish Sauce:
1/2 stick butter
1 brick (8 oz) cream cheese, softened
1 3/4 cup milk
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1 1/2 tbs Magic Swamp Dust seasoning
1/2 lb peeled crawfish tails with fat (but not poop)
optional herbs: fresh basil, parsley

cooked pasta (we used angel hair, but use whatever you like)

For the trout, heat a large cast iron skillet over medium heat and melt the butter. Add the olive oil. While that's heating, squeeze some lemon juice over each trout fillet and dredge in the Gator Wing Batter (seasoned flour). Shake off excess, and lay top side down in the hot butter. Cook a few fillets at a time for 2-3 minutes, then gently flip each fillet and cook until fish is done (another 2-3 minutes or so, depending on thickness). Fry in batches and keep warm until sauce is ready.

For the sauce, heat 1/2 stick butter and cream cheese over med-low heat, stirring frequently with a non-stick whisk, until cheese gets melty and creamy with the butter. Add milk in small amounts, whisking, until all incorporated. Add parmesan, mozzarella, and seasoning, stirring well. Add crawfish tails and optional herbs, stirring gently, until it is all heated through. Keep simmering on low heat until sauce is thick and creamy, the crawfish are done, and the pasta is ready to serve.