Cornmeal Fried Trout

Instructions

1. In a shallow dish, combine all Cornmeal Crust ingredients.
2. Pat Trout fillets dry with paper towels. Lightly dredge each fillet in the Cornmeal Crust, pressing gently to adhere.
3. Heat Clarified butter in a large skillet over medium-high heat.
4. Place Trout fillets skin-side down in the hot butter and cook for 4-5 minutes, until skin is crispy and golden brown.
5. Flip the fillets and cook for another 2-3 minutes, or until cooked through.
6. Remove Trout from the skillet and set aside.
7. To make the Lemon-Caper Butter Sauce, add White wine to the skillet and deglaze, scraping up any browned bits from the bottom.
8. Reduce the wine by half, then add Lemon juice and Capers. Bring to a simmer.
9. Whisk in cold Unsalted butter, one cube at a time, until the sauce is emulsified and creamy.
10. Stir in Fresh parsley.
11. Pour the Lemon-Caper Butter Sauce over the Trout fillets and serve immediately.