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This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 1 or 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a dinner plate, mix flour, cornmeal, salt, and pepper. Rinse trout and pat dry; place in flour mixture and turn to coat.

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  • In a 1-quart pan over medium heat, bring butter to a simmer; remove from heat. With a spoon, skim off and discard foam, leaving clarified butter behind.

  • Pour 1 tablespoon of clarified butter into a 10- to 12-inch nonstick frying pan over high heat; place trout, skin side down, in pan and cook until browned on the bottom, 2 to 3 minutes. Turn with a wide spatula, reduce heat to medium, and cook until fish is barely opaque but still moist- looking in center of thickest part (cut to test), 2 to 4 minutes longer.

  • Meanwhile, add capers to remaining clarified butter in pan and shake pan often over medium heat until capers pop open, 1 to 2 minutes.

  • Transfer trout, skin down, to a plate. Spoon caper butter over fish and garnish with lemon wedges and parsley sprigs. Add salt and pepper to taste.

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