Pan Fried Trout
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
trout
whole or fillets |
|
| ½ | cup |
cornmeal
|
|
| 3 | tablespoons |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
trout
whole or fillets |
|
| 118 | ml |
cornmeal
|
|
| 45 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Rinse the trout under cold running water.
Pat dry.
Sprinkle with salt and pepper.
Melt the butter in a large heavy skillet on medium-high heat.
Coat the trout in corn meal and shake off the excess.
When the butter is melted, place the coated trout, flesh side down, in the skillet.
Fry 4 to 5 minutes, then turn and fry 4 to 5 minutes or until the flesh is golden brown and flaky.
(Trout may be seasoned with garlic or onion powder before frying, if desired.)
