Pan Fried Whole Trout Chef John Recipes
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| Pan Fried Whole Trout |
"There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard."
Ingredients :
- 4 whole (12 ounce) trout, cleaned with tails and heads on
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 lemons - cut into wedges, for garnish
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 32M |
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- Remove gills from fish and discard. Rinse fish under cold water.
- In a large skillet heat oil over medium heat.
- In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.
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