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Granny’s Cornmeal Breaded Trout

March 31, 2017

Granny’s Cornmeal Breaded Trout


1 Tbsp. olive oil

1 Tbsp. butter

4 large egg whites
1/4 cup milk
2 tsp. Salt

3 finger pinch black pepper
3/4 cup cornmeal
four 4 oz. pieces raw rainbow trout, skinless
1 lemon, quartered


In a large skillet melt together olive oil and butter.

In a large bowl, whisk together egg whites and milk until light and fluffy.
Whisk in seasonings.    Stir in cornmeal.   Place in a large shallow dish.   Add trout fillets and turn to coat.

Fry fish a couple of minutes on each side until it pulls apart when tested with a fork.  Sprinkle with fresh parsley and serve with lemon wedges.

Variation: spice it up with Creole seasoning in place of salt and pepper.   Add a splash of hot sauce.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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