deep fried trout with tarako spaghetti

Rainbow trout, salmon's smaller cousin, seem more popular as targets for fly fishers than objects of culinary adventure. I've never quite understood why trout are so reasonably priced, almost downright cheap, if you are lucky enough to find them fresh and available in stores. Maybe people are put off by their small size or the many, fine bones inside. Yet trout are easy to cook and fillet. The delicate, nutty taste of trout is best when the fish is prepared in the simplest way possible.

Ingredients:

whole rainbow trout

spaghetti noodles

S&B (Japanese) spicy cod roe spaghetti sauce

brocoli crowns

Kewpie (Japanese) mayonnaise

Old Bay seasoning

grape seed oil

lemon pepper salt

Ponzu dipping sauce:

shōyu (Japanese soy sauce)

Japanese sushi rice vinegar

lime juice

finely chopped green onions

Cape Herb & Spice Co. Heat Wave seasoning

Directions:

Clean and pat dry trout. Dredge in mixture of flour and Old Bay seasoning. Deep fry at 325 degrees for about 8 minutes, or until golden brown.

Meanwhile, boil spaghetti noodles. Drain and toss lightly with grape seed oil, then toss with cod roe sauce. Spinkle nori on top.

Cook broccoli crowns in microwave in a covered container for about 3-4 minutes. Season with lemon pepper salt. Drizzle with mayonnaise.

Serve with ponzu dipping sauce.