Cornmeal Crusted Trout

4 trout fillets
1/4 C flour
6 T finely ground cornmeal
2 t salt
3 T butter
olive oil

Combine flour, cornmeal and salt on a plate.  Dredge trout in cornmeal mixture.  Pour about two tablespoons of olive oil into a pan, and add a tablespoon of butter.  When the butter is melted, add one or two coated fillets to the pan, flesh side down, and cook for about two minutes.  Add more butter to the pan, and flip fillets.  Let cook about 30 seconds more, or until golden.  If needed, add more olive oil and butter to cook remaining fillets.


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