Recipe courtesy of Tanya Holland
43 min
35 min
8 min
4 servings


  • 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


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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Beer Battered Chitterlings

Recipe courtesy of Alder Bush

Cornmeal-Crusted Catfish

Recipe courtesy of Patti LaBelle

Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout

Recipe courtesy of Bobby Flay

Pan-Fried Cornmeal Crusted Trout with Succotash and Mixed Baby Greens with a Buttermilk and Lemon Dressing

Recipe courtesy of Emeril Lagasse

Cornmeal Dumplings

Recipe courtesy of Grasslands Entertainment

Battered Shrimp

Recipe courtesy of Alex Guarnaschelli

Trout Almondine

Trout Parmesan

Recipe courtesy of Old Ebbitt Grill

Trout Fricassee

Recipe courtesy of Emeril Lagasse


Trending Videos

So Much Pretty Food Here