Recipe courtesy of Tanya Holland
Total:
43 min
Active:
35 min
Yield:
4 servings
Level:
None

Ingredients

  • 1 egg
  • 1 cup water
  • 3/4 cup flour
  • 1/2 cup cornmeal
  • 1 tablespoon chopped flat-leaf parsley, plus more leaves for garnish
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 rainbow or brook trout, dressed and butterflied
  • 1/2 cup canola oil
  • Lemon slices, as a garnish

Directions

Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.

In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.

Garnish with lemon slices and flat-leaf parsley leaves.

Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.

IDEAS YOU'LL LOVE

Cornmeal Dumplings

Battered Shrimp

Recipe courtesy of Alex Guarnaschelli

Trout Parmesan

Cornmeal-Molasses Muffins

Recipe courtesy of Cooking Channel

Cornmeal Cookies: Zaletti

Recipe courtesy of Mario Batali

Crispy Cornmeal Okra

Recipe courtesy of Roger Mooking

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here