Crispy Whole Trout with Curried Zucchini Couscous

• Canola oil, for frying
• 4 trout, cleaned, head and tail on
• 2 cups rice flour
• 1/2 tablespoon ground cumin
• Salt, to taste
• 2 tablespoons olive oil
• 1 fine diced yellow onion
• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 tablespoon madras curry powder
• 2 cups diced zucchini
• Salt and black pepper, to taste
• 3 cups cooked couscous, already fluffed
• 1/4 cup sliced green scallions, for garnish
• 1/4 cup madras curry powder
• Pinch salt
• 1 cup canola oil

1. Heat a large casserole filled halfway with oil.
2. The trout must be able to fit in.
3. On a large plate, mix flour with cumin.
4. Dredge trout in flour, inside and out and deep-fry until golden brown, about 4 to 5 minutes.
5. Season with salt.
6. In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder.
7. Season.
8. Add zucchini and saute for 3 to 5 minutes until soft.
9. Check for seasoning.
10. Keep on very low heat.
11. In a small bowl, combine curry powder with salt and about 1/8 cup water to make a loose paste.
12. Whisk in oil and let stand 1 hour to settle.
13. Use the top, clear yellow oil.
14. PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini.
15. Place trout on top and drizzle with curry oil and garnish with scallions.
16. WINE: Tropical fruity Muller-Thurgau (Sokol Blosser)

canola oil, trout, rice flour, ground cumin, salt, olive oil, yellow onion, garlic, ginger, curry powder, zucchini, salt, green scallions, curry powder, salt, canola oil

Taken from www.foodnetwork.com/recipes/crispy-whole-trout-with-curried-zucchini-couscous-recipe.html (may not work)