Dinner Tonight: Cornmeal-Crusted Pan-Fried Trout Recipe

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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