Cornmeal Crusted Trout

Name: Cornmeal Crusted Trout (Standard)
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

⏱40 min

👥4

🔥350 cal

Easy

🍽️American

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

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)

See all 11 ingredients ↓

(0 reviews)

⏱40 min

👥4

🔥350 cal

Easy

🍽️American

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

#fish #cornmeal #easy #dinner

Instructions

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.

Ingredients

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

Equipment

Shallow dishes
Large skillet
Whisk
Tongs

Instructions

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.

Nutrition per serving

Calories 350

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Cornmeal Crusted Trout

Cornmeal Crusted Trout

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