Cornmeal and Thyme Dusted Panfried Trout Serves 4. oils for frying 1 cup all-purpose flour 2 eggs 1 cup self-rising cornmeal 2 teaspoons fresh thyme leaves 2 pounds trout fillets
In a large skillet, heat about 1/4 inch of oil over medium-high heat while preparing trout.
Spread flour onto a large plate. Crack eggs into a large, shallow bowl, and beat lightly with a fork. Spread cornmeal onto a large plate, and stir in thyme leaves. Season each trout fillet with Old Bay, and dredge through the flour, dusting off excess. Dip trout into egg, and then dredge through cornmeal and thyme mixture, pressing to adhere.
Place trout, skin side up into the hot oil, and cook until golden brown, about 4 minutes on the first side and 2 minutes on the second. Do not overcrowd the pan. (This may require frying in two batches.) To keep the first batch warm and crispy, place cooked trout on a wire rack in a 250 degree oven. Garnish with parsley, and serve with lemon wedges.
This recipe first appeared in the July 2008 issue of Our State.print it