Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg are in the FOX43 kitchen cooking up Pan-fried rainbow Trout with Greek Skordalia. As always Adrienne comes prepared with cocktails to pair! Scroll down for the recipes for a Melon Mojito and yummy Mayan Goddess Nectar.
Pan-fried rainbow Trout
1 fresh while trout- cleaned- head and tails can
Be left on or removed, your choice
1 cup cornmeal (masa)
2 eggs scrambled
2tsp old bay
1 tsp kosher salt
1 tsp black pepper
5 lemon wedges
Trim gills, tail, fins, & head. Rinse w cold water.
Heat oil on medium heat until it reaches 350* F.
Dust the fish in the mixture of flour, old bay, salt, & pepper. Then dip into the eggwash. Bread the fish in cornmeal. Carefully place (do not drop) fish into the oil. Cook until the fish floats and/or internal temp is 140*F.
This is a traditional Greek potato & garlic dip that pairs deliciously with freshly fried fish!
8 red potatoes
12 cloves of garlic minced
2 tsp kosher salt
1/4 cup red wine vinegar
Peel, rinse, & boil potatoes until fork tender. Add garlic, salt, vinegar, & E.V.O.O. Mash or purée and serve w freshly fried seafood.
Bacardi melon rum
Kraken dark rum
Muddle watermelon, mint, limes, & simple syrup.
Add ice & both rums, shake well. Top off w soda water.
Mayan Goddess Nectar
99 peaches or peach schnapps
Muddle the watermelon, pineapple, oranges, Rosemary, & simple syrup together. Add ice, tequila, & 99 peaches, shake & enjoy!