Cornmeal Crusted Pan Fried Trout Print Email

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. - serves 4

Adapted from New Classic Family Dinners by Mark Peel.
Blake Royer