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
DirectionsRinse off fish and pat it dry with paper towels
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