Tempura Trout on Fried Green Tomatoes and Creamed Corn

Tempura Trout on Fried Green Tomatoes and Creamed Corn
Staff Writer
Tempura Trout on Fried Green Tomatoes and Creamed Corn
Inovasi
Tempura Trout on Fried Green Tomatoes and Creamed Corn

This dish is a twist on a classic Southern staple, fried green tomatoes. Frying trout in tempura batter keeps it airy and crispy, and using fresh kernels for the creamed corn keeps the flavors fresh and light. This style of cooking is typical of the dishes we serve at Inovasi, which draw upon flavors from around the world to make innovative versions of familiar dishes.

See all corn recipes.

Click here to see 5 Creative Recipes for Green Tomatoes.

4
Servings
593
Calories Per Serving
Deliver Ingredients

Ingredients

For the creamed corn

  • 1  Teaspoon  olive oil
  • 1/4  Cup  finely chopped onion
  • 2  Cups  fresh corn kernels
  • 1/4  Cup  white wine
  • 1  Cup  heavy cream
  • Salt and pepper, to taste

For the green tomatoes

  • green tomato, sliced
  • Salt and pepper, to taste
  • 4  Tablespoons  unsalted butter
  • 1/2  Cup  white grits

For the tempura trout

  • Four 3-ounce trout fillets
  • Soybean oil, for frying
  • 1  Cup  all-purpose flour
  • egg yolk
  • 2  Cups  sparkling water
  • Pinch of  salt
  • 1  Tablespoon  cornstarch

Directions

For the creamed corn

Heat the oil in a pan over medium heat. Sweat the onion until translucent, then add the corn and white wine. After 2 minutes, add the heavy cream and cook until reduced, about 5 minutes. Season with salt and pepper, to taste.

For the green tomatoes

Season the tomato with salt and pepper, to taste. In a pan, melt the butter over medium-high heat. Place the grits in a bowl or shallow baking dish, dust the tomatoes in grits, and fry on each side until golden brown. Drain on paper towels.

For the tempura trout

Pat the trout dry. Fill a deep, heavy skillet 1/3 full with oil and heat to 400 degrees. In a bowl, mix the flour, yolk, sparkling water, salt, and cornstarch and barely mix. (The batter should be lumpy and prepared moments before frying.) Dip the fish in the batter and fry for 2 minutes. Drain on paper towels.

Spoon the creamed corn into 4 bowls, top with the tomato and tempura trout. Serve immediately.

Nutritional Facts

Total Fat
16g
23%
Sugar
17g
19%
Saturated Fat
7g
29%
Cholesterol
32mg
11%
Carbohydrate, by difference
100g
77%
Protein
14g
30%
Vitamin A, RAE
91µg
13%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
130mg
13%
Choline, total
14mg
3%
Fiber, total dietary
6g
24%
Fluoride, F
27µg
1%
Folate, total
162µg
41%
Iron, Fe
5mg
28%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
211mg
30%
Riboflavin
1mg
91%
Selenium, Se
22µg
40%
Sodium, Na
558mg
37%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
237g
9%
Zinc, Zn
1mg
13%

Tempura Shopping Tip

Buy cooking oils with high smoke points like peanut, canola, and safflower which don’t break down at the high temperatures needed for deep-frying.

Tempura Cooking Tip

Oil and water do not mix – make sure the food being fried is dry before going into the oil.

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