1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp Kashmirir (dreggi) chilli powder
1 tsp fennel seed
½ lime rind, zested
Salt and pepper
2 whole Goatsbridge trout, gutted and cleaned
Sunflower oil, rapeseed oil or ghee, for frying
Pan-Fried Trout with Indian Spices
Our third fishwife in Fishwives – A Cookery Book from Goatsbridge is Bibi Baskin, former TV presenter on Ireland’s national broadcaster, RTE. The first woman in Ireland to have her own TV chat show, Bibi has also worked on both radio and TV with BBC and ITV in the UK. After a career in media, she moved to south India where she converted a dilapidated landmark building in the coastal town of Kerala into a Heritage Hotel. There Bibi developed a love of Indian cooking. She currently divides her time between Ireland and India. We’re thrilled that Bibi shared this Pan-fried trout with Indian spices recipe with us for the cookery book, where all profits from the sale are going to the Hospice Africa Uganda charity. If you’re looking for inspiration on how to cook trout, there are many more recipes in the book that’s available from our online store.
Combine the flour, spices, lime zest and seasoning in a bowl and give a quick stir.
Pre-heat the oven to 180°C/350°F/gas 5. Put some grease proof paper on a tray large enough to fit your trout.
Meanwhile, heat a splash of oil or several spoons of ghee in a large frying pan over a medium to high heat. When the oil in the pan is hot, add the spiced fish and fry for two to three minutes until golden on one side. Turn over the fish and do the same to the other side. Bake for ten minutes.
Serve with your favourite green salad and maybe add a little finely sliced fennel for extra crunch.
Note: The quantity of spices for this recipe have been checked by Ireland’s top Indian chef, Sunil Ghai from Pickle Restaurant, Dublin.
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