Fried Trout Agrodolce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

Ingredients

• 2 large eggs, beaten with 1 tablespoon water
• 1½ cups (120 g) panko (Japanese bread crumbs)
• 8 trout fillets, from 4 trout
• Fine sea salt and freshly ground pepper
• 1 cup (125 g) unbleached all-purpose flour
• ⅓ cup (50 g) golden raisins
• ⅓ cup (45 g) pine nuts, toasted
• 2 tablespoons honey
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1⅓ cups (315 ml) white wine vinegar
• ½ cup (120 ml) fresh orange juice
• 1 cup (240 ml) extra-virgin olive oil
• 2 large white onions, sliced (about 5 cups/500 g)
• 5 large cloves garlic, thinly sliced