Description
There couldn’t be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.
Ingredients
- 4 whole (12 ounce) trout, cleaned with tails and heads on
- ½ cup all-purpose flour
- ½ cup cornmeal
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 lemons – cut into wedges, for garnish
Instructions
- Remove gills from fish and discard. Rinse fish under cold water.
- In a large skillet heat oil over medium heat.
- In shallow dish
- combine the flour
- cornmeal
- salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 4