In a shallow dish, combine all Cornmeal Coating ingredients.
In another shallow dish, whisk together the egg and buttermilk 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 olive 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).
While the trout is cooking, prepare the Lemon-Butter Sauce: In a small saucepan, melt butter over medium heat. Stir in lemon juice and parsley. Simmer for 1-2 minutes.
Serve immediately, drizzled with Lemon-Butter Sauce.
Ingredients
4
44Trout fillets (6-8 oz each), skin on
1 cup120 gYellow cornmeal
1 tbsp15 mLFresh parsley, chopped
1 tbsp15 mLFresh thyme, chopped
1 tsp5 mLPaprika
1/2 tsp2.5 mLGarlic powder
1/4 tsp1.25 mLCayenne pepper (optional)
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1240 mLLarge egg
2 tbsp30 mLButtermilk
2 tbsp30 mLOlive oil
4 tbsp60 mLButter
2 tbsp30 mLLemon juice
1 tbsp15 mLFresh parsley, chopped
Equipment
Shallow dishes
Large skillet
Small saucepan
Whisk
Tongs
Instructions
In a shallow dish, combine all Cornmeal Coating ingredients.
In another shallow dish, whisk together the egg and buttermilk 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 olive 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).
While the trout is cooking, prepare the Lemon-Butter Sauce: In a small saucepan, melt butter over medium heat. Stir in lemon juice and parsley. Simmer for 1-2 minutes.
Serve immediately, drizzled with Lemon-Butter Sauce.
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