Pan-Fried Whole Trout

01Method

1. 1

   Pull out and discard the gills from each trout, then rinse the fish thoroughly under cold running water and pat dry.

2. 2

   Pour olive oil into a large skillet and warm over medium heat.

3. 3

   Mix together the flour, cornmeal, salt, black pepper, and cayenne in a shallow dish. Turn the heat up to high. Coat each trout evenly in the seasoned mixture, shaking off any excess.

4. 4

   Place the coated trout in the hot oil and cook until the flesh flakes easily when tested with a fork, about 4 to 6 minutes per side. Plate and finish with lemon wedges alongside.