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Pan-Fried Sea Trout

Yield 2 to 4 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes