Pan-Fried Sea Trout

Oxmoor House
2 to 4 servings


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4 (1/2-pound) dressed sea trout
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 cup cornmeal
1/2 cup butter or margarine
1/2 cup vegetable oil
Lemon slices
Remoulade Sauce


Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Roll fish in flour; dip in egg, and dredge in cornmeal.

Heat butter and oil in a large skillet over medium-high heat. Add fish, and cook until golden brown, turning once. (Fish is done when it flakes easily when tested with a fork.) Drain well on paper towels. Transfer fish to a serving platter, and garnish with lemon slices. Serve with Remoulade Sauce.

Created date

February 2010