Quick & Easy Rainbow Trout - Breaded
Try this quick and tasty rendition of rainbow trout that will have you wishing it was summer all year long.
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rainbow trout
fillets |
* |
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornmeal
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
lemon
sliced, wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rainbow trout
fillets |
* |
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
cornmeal
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
lemon
sliced, wedges |
|
Directions
Coat fish with a mixture flour and cornmeal, salt and pepper. Heat 2 tablespoons oil in skillet over medium heat; cook fish 5 to 6 minutes. Turn and cook 5 to 6 minutes until fish flakes. Serve with lemon wedges.
