Pan Fried Whole Trout
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"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."
Original recipe yield: 4 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 12 Minutes
- Ready In:
- 32 Minutes
- Servings:
- 4
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INGREDIENTS:
- 4 whole (12 ounce) trout, cleaned with tails and heads on
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 lemons - cut into wedges, for garnish
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DIRECTIONS:
- 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.
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