Mouthwatering Cornmeal Crusted Rainbow Trout

My dad tells the story of his early marriage to my mom, when he went fishing in the McKenzie River in the Willamette Valley in Oregon and came home with a mess of rainbow trout that he just dumped into the kitchen sink.  Her response to that was, “What do you expect me to do with that?”  To which he often follows up with, “You’re lucky you made it here.  There was a moment there that you might never have been.”  My mom never has enjoyed rainbow trout, but (after my dad would clean fish well away from mom’s kitchen sink) she would fry it in cornmeal.  When I bit into this dish, I was immediately transported back in time to my childhood and eating fresh caught rainbow trout.

4 rainbow trout fillets, skin on
cornmeal
salt and pepper
extra virgin olive oil
1 lemon

frying pan
lemon juicer
plate
paper towels

Salt and pepper the fish.  Sprinkle with cornmeal and press down.

Heat about a tablespoon of olive oil in your pan.  Heat it just under medium-high heat.  Add the fish, skin side up.

Cook for 4 minutes.  Flip over and cook for 2 minutes.

Remove from the heat and place on paper towels.  Repeat with the remaining 2 fillets, adding a little more oil if needed.

Drizzle with fresh squeezed lemon.

4 servings

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Low in sodium Very low in sugar
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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