Cornmeal Coated Brook Trout
Fresh and great!
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
brook trout
wild, fillets |
* |
| 1 | cup |
cornmeal
|
|
| 3 | large |
eggs
|
|
| 1 | x |
beer, dark
soak fish in beer |
* |
| ½ | cup |
cornstarch
|
|
| 1 | teaspoon |
onion powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
brook trout
wild, fillets |
* |
| 237 | ml |
cornmeal
|
|
| 3 | large |
eggs
|
|
| 1 | x |
beer, dark
soak fish in beer |
* |
| 118 | ml |
cornstarch
|
|
| 5 | ml |
onion powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Soak trout in beer, set up breading station with flour eggs (beaten) and cornmeal, all in separate bowls to dredge fish in. Now dredge in flour then eggs then cornmeal and fry gold brown in pan with light oil. Serve with tarter sauce (with a kick add a little hot sauce).
