Recipe: Crispy Corn Trout
Quality trout is easy to recognize. Fresh trout never smells fishy; it smells fresh. The eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin covered with clear, slippery slime. Very fresh trout should be so slippery they are difficult to hold. Fresh trout flesh will give slightly when you press it with a finger, then spring back into shape.
Yield: 4 servings
Time: 20 minutes
- Four 10-12 ounce whole trout, boned
- 8 fresh sage leaves
- 1/2 cup ground cornmeal or all-purpose flour
- 1/2 cup grape seed oil
- 1 lemon cut into 8 wedges
1. Rinse the trout and pat dry. Lightly season the inside cavity with kosher salt and freshly ground pepper.
2. Place 2 sage leaves in the cavity of each fish. Close the cavity by threading a wooden skewer or toothpick through the flaps; dredge both sides in cornmeal.
3. Heat two large skillets over medium high heat and divide the oil between them. When the fat shimmers add the fish and fry until crisp and golden brown, about 5 minutes. Carefully flip the fish with a large flat spatula. Continue to cook the fish on the other side until just cooked through and golden, about 4 minutes.
4. Transfer the fish to a platter and serve immediately with the lemon wedges.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Nov. 15, 2011.