Karen's Fried Rainbow Trout
Yield
4 servingsPrep
140 minCook
20 minReady
160 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
divided |
|
| ½ | cup |
cornmeal
|
|
| 1 | teaspoon |
onion powder
|
|
| 1 ½ | teaspoons |
garlic powder
|
|
| ½ | teaspoon |
lemon thyme
crushed or lemon verbena |
* |
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
paprika
|
|
| 1 |
eggs
|
*
|
|
| ½ | cup |
milk
|
|
| 4 | rainbow |
rainbow trout fillets
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
divided |
|
| 118 | ml |
cornmeal
|
|
| 5 | ml |
onion powder
|
|
| 7.5 | ml |
garlic powder
|
|
| 2.5 | ml |
lemon thyme
crushed or lemon verbena |
* |
| 1.3 | ml |
salt
|
|
| 5 | ml |
paprika
|
|
| 1 |
eggs
|
*
|
|
| 118 | ml |
milk
|
|
| 4 | rainbow |
rainbow trout fillets
|
* |
Directions
Mix dry ingredients together (reserve ½ cup flour in another bowl).
In seperate bowl beat egg, add milk.
Set aside.
Wash and lightly dry fish.
Roll fish in plain flour mixture, dip in egg mi xture, then roll in flour/cornmeal mix.
Place on wax paper.
Repeat until all pieces are coated.
Cover and refrigerate for at least 2 hours.
Fry in hot oil until done, turning once.
