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Cornmeal-Crusted Pan-Fried Trout
This is real campfire food, and utterly satisfying. If you go on a fishing trip, just bring a pan, cornmeal, oil, salt, and pepper and you can make it every night. Otherwise, make sure you get really fresh trout. You could also make the dish with thin salmon or sea trout escalopes. Whatever fish you use, have all of your ingredients ready and within reach before you start, because the cooking goes quickly and you need to focus on cooking the fish properly so it will stay moist. Remember to turn on your fan before you cook the fish.
Ingredients:
Instructions:
1. Heat a large, heavy cast-iron skillet over medium-high heat.
2. Open up the trout, pat dry, and season with salt and pepper. Mix together the cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and the parsley in a wide bowl.
3. Dip the trout into the cornmeal mix on the cut side only. Make sure it is thoroughly coated. If not cooking right away, place the fish on a platter in one layer, uncovered, in the refrigerator.
4. Add 2 tablespoons canola oil to the hot pan and when it is just below smoking, carefully add 1 or 2 trout – however many will fit in your pan – skin side up. After 1 minute, add 2 teaspoons butter to the pan. Watch the skin, and when you see it beginning to dimple and curl (this will take about 2 minutes), turn the fish. Cook on the skin side for 30 seconds to a minute, just until the fish begins to curl. Remove from the pan and keep warm in a low oven while you repeat with the remaining oil, butter, and fish. Serve hot, with lemon wedges.
Note: If you can cook only one fish at a time, you will be able to do the first two without adding more oil.
