Trout Fillets in Brown Butter and Lemon

1. 1

   Pat trout fillets really try with paper towels.

2. 2

   Mix the flour and corn meal and Old Bay on paper plate.

3. 3

   Flour the fillets and set aside.

4. 4

   Melt 2 T of the butter with 2 T of the oil in non-stick or cast iron skillet over med-hi heat (you want this to get really bubbly brown).

5. 5

   Cook the trout on each side until crisp and nicely browned.

6. 6

   Remove to plate.

7. 7

   Add the remaining tablespoon of butter and the snipped chives to the butter/oil in skillet and while still spitting and sputtering, pour over fish.

8. 8

   Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.