Crispy Louisiana-Style Rainbow Trout with Spicy Remoulade and Potato Wedges

Get ready for a flavor-packed dinner that brings the vibrant spirit of Louisiana straight to your kitchen. This dish features ultra-crunchy, seasoned rainbow trout fillets paired with a refreshing red cabbage and carrot slaw, crispy oven-baked potato wedges and a zingy homemade remoulade sauce. It’s a complete meal that’s as fun to make as it is to eat.

The remoulade, made with mayonnaise, mustard and a hint of chili, adds a creamy kick that perfectly complements the crispy fish. The slaw, with its tangy vinegar dressing, provides a bright contrast, while the potato wedges offer a satisfying crunch. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and rewarding.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim the scallions, separating the white parts from the green tops. Finely chop the white parts until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop the chili pepper. Peel and grate the carrot using the largest holes of a box grater; place in a medium bowl.
2. On a baking sheet, toss the potato wedges with a drizzle of oil, salt and pepper. Roast on the top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine the mayonnaise, mustard, chopped scallion whites, 1 packet of sour cream (2 packets for 4 servings), 1 teaspoon of white wine vinegar (2 teaspoons for 4) and a pinch of chopped chili to taste. Season with salt and pepper. Set the remoulade aside.
3. To the bowl with the grated carrot, add the shredded red cabbage, the remaining sour cream (2 packets for 4 servings), the remaining white wine vinegar, 2 tablespoons of scallion greens (4 tablespoons for 4) and 1½ teaspoons of sugar (3 teaspoons for 4). Season with a generous pinch of salt and pepper. Toss to combine, then set the slaw aside.
4. Halve the rainbow trout fillets lengthwise (you will have one larger piece and one smaller piece per serving). Pat dry with paper towels. In a shallow dish, combine the Old Bay seasoning, the remaining sour cream and 1 tablespoon of water (2 tablespoons for 4 servings). On a plate, mix the panko breadcrumbs and cornstarch. Dip each fillet into the sour cream mixture, then press into the panko mixture, coating all over.
5. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. When the oil is hot enough that a pinch of panko sizzles on contact, add the fish. Cook until the crust is golden and the fish is cooked through, 2-3 minutes per side (smaller pieces will cook faster). For 4 servings, fry the fish in batches. Transfer to a paper-towel-lined plate.
6. Divide the potato wedges, slaw and trout between plates. Serve with the spicy remoulade on the side. Garnish with any remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, tilapia or any mild white fish fillets work well as a substitute for rainbow trout.

How do I store leftovers?

Store the fish, slaw and potatoes separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish and potatoes in the oven to maintain crispiness.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your Old Bay seasoning is gluten-free.