Cornmeal-Crusted Pan-Fried Trout (Homemade Recipe)
Cornmeal-Crusted Pan-Fried Trout
Ingredients
4 trout fillets, or two whole trout beheaded, scaled, butterflied, and pinbones removed
salt and pepper as needed
2 eggs
¼ cup fine cornmeal
¼ cup all-purpose flour
1 tablespoon chopped parsley
¼ cup vegetable (or) olive oil
1 tablespoon butter
Directions
Rinse off fish and pat it dry with paper towels. Salt and pepper each side. Get two eggs, beat them with a folk, add salt and pepper, put them on a plate. Pour the flour and cornmeal mixture onto another plate. Dip each fish fillet in the egg, let it dip off and put in the cornmeal mixture. Press it down into the cornmeal mixture, turn it over, repeat. Make sure trout is well covered in cornmeal mixture. Make sure fish is dry and stick in the fridge to keep it dry. Heat pan at medium high with a 1 tablespoon of oil and butter. Let butter and oil get really hot before adding trout. Put in flesh side down and cook 1 minute. Add another tablespoon of butter to the pan. Take a good look at the edge of the fish and when the edges of fish start to brown and ripple, it's time to turn it over. Cook on the skin side for another 30 seconds (no longer than a minute). Remove and put on cake pan and keep in the oven at 200 degrees. Serve hot.
Favorite Side Dishes
Fried Potatoes and Sauteed Spinach
Ingredients
4 trout fillets, or two whole trout beheaded, scaled, butterflied, and pinbones removed
salt and pepper as needed
2 eggs
¼ cup fine cornmeal
¼ cup all-purpose flour
1 tablespoon chopped parsley
¼ cup vegetable (or) olive oil
1 tablespoon butter
Directions
Rinse off fish and pat it dry with paper towels. Salt and pepper each side. Get two eggs, beat them with a folk, add salt and pepper, put them on a plate. Pour the flour and cornmeal mixture onto another plate. Dip each fish fillet in the egg, let it dip off and put in the cornmeal mixture. Press it down into the cornmeal mixture, turn it over, repeat. Make sure trout is well covered in cornmeal mixture. Make sure fish is dry and stick in the fridge to keep it dry. Heat pan at medium high with a 1 tablespoon of oil and butter. Let butter and oil get really hot before adding trout. Put in flesh side down and cook 1 minute. Add another tablespoon of butter to the pan. Take a good look at the edge of the fish and when the edges of fish start to brown and ripple, it's time to turn it over. Cook on the skin side for another 30 seconds (no longer than a minute). Remove and put on cake pan and keep in the oven at 200 degrees. Serve hot.
Favorite Side Dishes
Fried Potatoes and Sauteed Spinach