Cornmeal Battered Trout Recipe

Name: Cornmeal Battered Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 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.

Servings: persons

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.

1
Mix egg and water and slowly whisk in flour and cornmeal.
2
Add parsley, garlic salt, onion salt, salt, and ground white pepper.
3
Lay prepared fish in batter while oil is heating.
4
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.
5
Fry fish for 3 minutes on each side.
6
Remove and drain on paper towels.
7
Garnish with lemon slices and flat-leaf parsley leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg, 1 cup water, 3/4 cup flour, 1/2 cup cornmeal, and more.

Yes, Cornmeal Battered Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal Battered Trout

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