Cornmeal Battered Trout

13 ingredients
7 steps

Ingredients

  • 1 egg
  • 1 cup water
  • 3/4 cup flour
  • 1/2 cup cornmeal
  • 1 tablespoon chopped flat-leaf parsley, plus more leaves for garnish
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 rainbow or brook trout, dressed and butterflied
  • 1/2 cup canola oil
  • Lemon slices, as a garnish
  • Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.

Directions

  1. 1
    Mix egg and water and slowly whisk in flour and cornmeal.
  2. 2
    Add parsley, garlic salt, onion salt, salt, and ground white pepper.
  3. 3
    Lay prepared fish in batter while oil is heating.
  4. 4
    In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown.
  5. 5
    Fry fish for 3 minutes on each side.
  6. 6
    Remove and drain on paper towels.
  7. 7
    Garnish with lemon slices and flat-leaf parsley leaves.

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