Name: Cornmeal Crusted Trout (Standard)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 Trout fillets (6-8 oz each), skin on; 1 cup Yellow cornmeal; 1 tsp Paprika; 1/2 tsp Garlic powder; 1/4 tsp Cayenne pepper (optional); 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Large egg; 2 tbsp Milk; 2 tbsp Vegetable oil; 4 Lemon wedges, for serving

Recipe tier

A simple and flavorful trout dish with a crispy cornmeal crust, perfect for a weeknight meal.

Total 40 min

Serves 4

Steps 7

Ingredients 11

Soundtrack the cook

Soul kitchen · 57 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 16m Cook 24m Plate 5m Reset 10m

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Trout
4 4 Trout fillets (6-8 oz each), skin on
Cornmeal Coating
1 cup 120 g Yellow cornmeal
1 tsp 5 mL Paprika
tsp 2.5 mL Garlic powder
tsp 1.25 mL Cayenne pepper (optional)
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Binding
1 240 mL Large egg
2 tbsp 30 mL Milk
Cooking
2 tbsp 30 mL Vegetable oil
Lemon Wedge
4 4 Lemon wedges, for serving

Equipment

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Instructions

🎙️ Cook with voice coach

In a shallow dish, combine all Cornmeal Coating ingredients.
In another shallow dish, whisk together the egg and milk from the Binding ingredients.
Dredge each trout fillet in the cornmeal mixture, then dip in the egg mixture, and back into the cornmeal mixture, ensuring it's fully coated.
Heat vegetable oil in a large skillet over medium-high heat.
Carefully place the coated trout fillets in the hot oil, skin-side down.
Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Serve immediately with lemon wedges.