Ed's Traditional Pan-Fried Trout
There are so many ways to cook trout, but my favorite is pan-fried in a cast-iron skillet over a campfire. But who says you can't have that flavor at home? Let me show you how.
Ingredients:
- 4 whole (12 ounce) trout, cleaned with tails and heads off (Rainbow trout scales are small. You can remove 'em or leave 'em on.)
-
2 tablespoons olive oil
- 1 tablespoon of butter
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 lemons - cut into wedges, for garnish
Directions:
- Clean the trout and rinse under cold water. Pat dry and set aside.
- Heat olive oil and butter in a large skillet over medium heat. (I like to use cast iron.)
- Combine flour, cornmeal, salt, black pepper, and cayenne pepper in a shallow dish. Increase heat to medium high. Dredge trout in flour mixture.
- Fry coated trout in hot oil until fish flakes easily with a fork, 4 to 6 minutes per side. Serve garnished with lemon wedges or some of my home made tartar sauce.
- Final step: ENJOY!