Cornmeal Battered Trout
- 1 egg
- 1 cup water
- 3/4 cup flour
- 1/2 cup cornmeal
- 1 tablespoon chopped flat-leaf parsley, plus more leaves for garnish
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 rainbow or brook trout, dressed and butterflied
- 1/2 cup canola oil
- Lemon slices, as a garnish
- Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.
- Mix egg and water and slowly whisk in flour and cornmeal.
- Add parsley, garlic salt, onion salt, salt, and ground white pepper.
- Lay prepared fish in batter while oil is heating.
- In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown.
- Fry fish for 3 minutes on each side.
- Remove and drain on paper towels.
- Garnish with lemon slices and flat-leaf parsley leaves.
egg, water, flour, cornmeal, flatleaf parsley, garlic salt, onion salt, salt, ground white pepper, trout, canola oil, lemon slices, suggestion
Taken from www.foodnetwork.com/recipes/cornmeal-battered-trout-recipe.html (may not work)