Eggs St. Charles
1 large egg
1/4 cup milk
8 trout fillets, about 3 ounces each (Tilapia, drum or redfish can be
substituted)
1//2 cup all-purpose flour
1/2 cup corn flour
1/4 cup vegetable oil or clarified butter
salt and black pepper
8 poached eggs
2 cups hollandaise sauce
In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in
the egg wash and coat with corn flour.
Heat the oil or butter in a large skillet, then fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side; blot
on paper towels.
Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and
serve.
Serves 4.
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