Pan-Fried Trout
Ingredients
2 lb trout; whole or fillets
1/2 c cornmeal
3 tb butter
1 salt & pepper; to taste
Instructions
Rinse the trout under cold running water. Pat dry. Sprinkle with salt
and pepper. Melt the butter in a large heavy skillet on medium-high heat.
Coat the trout in corn meal and shake off the excess. When the butter is
melted, place the coated trout, flesh side down, in the skillet. Fry 4-5
minutes, then turn and fry 4-5 minutes or until the flesh is golden brown
and flaky. (Trout may be seasoned with garlic or onion powder before
frying, if desired.)
2 lb trout; whole or fillets
1/2 c cornmeal
3 tb butter
1 salt & pepper; to taste
Instructions
Rinse the trout under cold running water. Pat dry. Sprinkle with salt
and pepper. Melt the butter in a large heavy skillet on medium-high heat.
Coat the trout in corn meal and shake off the excess. When the butter is
melted, place the coated trout, flesh side down, in the skillet. Fry 4-5
minutes, then turn and fry 4-5 minutes or until the flesh is golden brown
and flaky. (Trout may be seasoned with garlic or onion powder before
frying, if desired.)
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