Cast Iron Skillet Fresh Trout With Cornmeal Recipes

PAN FRIED WHOLE TROUT

Steps:

• 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.

CORNMEAL BATTERED TROUT

Steps:

• 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.

PAN-FRIED BREADED TROUT

Steps:

• Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.

CAST-IRON-SKILLET FRESH TROUT WITH CORNMEAL

Steps:

• Prepare a hot campfire. Generously season each fish, inside and out, with salt and pepper. Pour the cornmeal onto a large plate and season it generously with salt and pepper.
• When the fire dies down, place a grill rack over the bed of embers and assemble everything you will need: your largest cast-iron skillet, the oil, a thick dry towel or sturdy pot holder, a metal spatula, a pair of long tongs to adjust the embers or grill rack if needed, and a serving platter for the fish. When the grill is very hot, the flame has completely died down, and the coals are covered with ash, put the skillet on the center of the grate and let it get hot.
• In the meantime, thoroughly coat each fish with a light dusting of cornmeal.
• Add 1/4 inch of oil to the hot skillet and test the oil: a sprinkling of cornmeal should immediately sizzle. Shake any excess cornmeal from the fish and slowly lay them in the skillet (you may need to work in batches if your skillet is not large enough to fit them all). Keep a close eye on the fish as they cook, and rotate the pan or gently adjust the fish with the spatula and tongs as needed. Cook the fish for 4 to 6 minutes, until crispy and golden brown. Flip them over and continue until cooked through, 2 to 3 minutes. If the pan becomes dry during cooking, add a small amount of additional oil to the skillet.