Pan-Fried Trout With Black-Eyed Pea Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 (3-ounce) trout fillets, skinned

4 tablespoons vegetable oil, divided

1/2 cup plus 2 tablespoons red wine vinegar

Freshly chopped chives, for garnish

2 tablespoons butter, divided

1/4 cup all-purpose flour

5 cups cooked and drained black-eyed peas

1/2 cup cornmeal

1/2 cup olive oil

3 tablespoons finely chopped green onions

2 tablespoons finely chopped jalapenos

1/2 cup finely chopped celery

1 1/2 teaspoons minced garlic

2 teaspoons Emeril's Original Essence, recipe follows, plus more for seasoning

1 1/4 teaspoons salt, plus more for seasoning

1 teaspoon freshly ground white pepper, plus more for seasoning

2 tablespoons finely chopped fresh parsley leaves

4 slices bacon, cooked until crisp and crumbled, fat reserved separately

1/2 cup finely chopped red onion, about 1/2 medium onion

1/2 cup finely chopped red bell pepper

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