I have increased some of the quantities from the original recipe because our Texas Trout are quite large. This recipe also works well with flounder or perch. Serve with steamed snow peas for a really pretty plate.


  • 2 eggs
  • 1/2 cup saltine cracker crumbs
  • 1/2 cup sesame seeds
  • 1/4 tsp. pepper
  • 4 trout fillets, skinned
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 3 cups sliced mushrooms (8 oz.)
  • 1/4 cup reduced-sodium chicken broth or water
  • 1 pint half and half
  • 3 Tablespoons rice wine vinegar
  • 2 Tablespoons miso OR: soy sauce (I use soy sauce)
  • 1 teaspoon sugar


Beat eggs in shallow pie plate
Stir together crumbs, sesame seeds and pepper in second shallow pie plate.

Dip fish fillets in egg; then crumb mixture to coat evenly. Place on clean waxed paper.

Heat butter and oil in large skillet over medium heat. Add fillets; cook 3 minutes till browned. Flip and cook 3 minutes on other side. Transfer to serving platter and cover with foil to keep warm.

Add mushrooms to skillet; saute over medium-high heat until lightly colored. Reduce heat to low; stir in chicken broth, half and half, vinegar, soy sauce and sugar. Bring to a boil, stirring 1 minute. Spoon sauce evenly over fish.

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Submitted 6/13/05.
Source: The Family Circle Cookbook
Submitted By: Sue Masters
Trout with Miso Sauce & Mushrooms