Eggs St. Charles
1 large egg
1/4 cup milk
8 trout filets, about 3 ounces each (tilapia, drum or redfish may be
1//2 cup all-purpose flour
1/2 cup corn flour
1/4 cup clarified butter or vegetable oil
Salt and freshly ground black pepper to taste
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.