Dinner Tonight: Cornmeal-Crusted Pan-Fried Trout Recipe
- 4 trout fillets, or two whole trout beheaded, scaled, butterflied, and pinbones removed
- salt and pepper as needed
- 6 tablespoons fine cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon chopped parsley
- 1/4 cup canola oil
- 1 tablespoon butter
- Lemon wedges, for serving
- Season the fish with salt and pepper. In a shallow bowl, combine the cornmeal, flour, parsley, and 1 teaspoon salt. Dip the flesh side of the trout in the cornmeal mixture, pressing to make sure it is fully coated, dusting it by hand to create a good layer of cornmeal.
- Heat 2 tablespoons of the oil in a hot pan until almost smoking, then add 1 or 2 fillets (as many as will fit comfortably) flesh side down. After 1 minute, add 2 teaspoons of butter to the pan, and watch the skin of the fish: when it begins to curl, about 1 to 2 minutes longer, turn the fish. Cook on the skin side just another 30 seconds or so, then remove to a warm oven while you cook the remaining fish with the rest of the oil and butter. Serve hot with lemon wedges.
trout, salt, cornmeal, allpurpose, parsley, canola oil, butter, lemon wedges
Taken from www.seriouseats.com/recipes/2010/04/dinner-tonight-cornmeal-crusted-pan-fried-trout-fish-recipe.html (may not work)