Cornmeal-Crusted Trout Recipe

Name: Cornmeal-Crusted Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Lobster Stock (page 240); 2 tablespoons tomato paste; 1 1/4 cups heavy cream; 1/2 pound shelled crawfish tails, chopped; 1 cup coarsely chopped watercress leaves; Kosher salt and freshly ground black pepper; 1 cup all-purpose flour; Kosher salt and freshly ground black pepper; 2 large eggs; 2 cups fine yellow cornmeal; 4 (8-ounce) trout fillets; 4 tablespoons (1/2 stick) unsalted butter; 4 tablespoons canola oil; Watercress leaves, for garnish

Servings: persons

2 cups Lobster Stock (page 240)
2 tablespoons tomato paste
1 1/4 cups heavy cream
1/2 pound shelled crawfish tails, chopped
1 cup coarsely chopped watercress leaves
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
2 cups fine yellow cornmeal
4 (8-ounce) trout fillets
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons canola oil
Watercress leaves, for garnish

1
To make the crawfish sauce, put the lobster stock and tomato paste in a small saucepan and boil over high heat until reduced by half, about 6 minutes.
2
Pour the cream into a medium saucepan and boil over medium heat until reduced by half, about 5 minutes.
3
Meanwhile, to make the trout, spread out the flour on a large plate and season with salt and pepper.
4
Place the eggs in a large shallow bowl.
5
Add a few tablespoons of water, season with salt and pepper, and whisk until combined.
6
Place the cornmeal on a large plate and season with salt and pepper.
7
Add the reduced cream to the lobster stock and stir to combine.
8
Add the crawfish tails and watercress leaves, season with salt and pepper, and cook for 1 to 2 minutes, just to heat through.
9
Keep warm.
10
Season both sides of each fillet with salt and pepper.
11
Dredge one side of each fillet in the flour and tap off any excess, then dip that side in the egg mixture and let any extra drip off.
12
Finally dredge the same side in the cornmeal and tap off any excess.
13
Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over high heat until the oil begins to shimmer.
14
Place 2 of the fillets in the pan, cornmeal side down, and cook until golden brown, 2 to 3 minutes.
15
Turn over and continue cooking until just cooked through, 2 to 3 minutes.
16
Repeat with the remaining 2 fillets, butter, and oil.
17
Ladle some of the sauce onto large plates or shallow bowls and top with the trout.
18
Garnish with watercress leaves.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 cups Lobster Stock (page 240), 2 tablespoons tomato paste, 1 1/4 cups heavy cream, 1/2 pound shelled crawfish tails, chopped, and more.

Yes, Cornmeal-Crusted 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.

That's it — enjoy your meal!

Cornmeal-Crusted Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions