Cornmeal Battered Trout

Recipe Ingredients

1		Egg
1 cup	237ml	Water
3/4 cup	46g / 1.6oz	Flour
1/2 cup	31g / 1.1oz	Cornmeal
1 tablespoon	15ml	Chopped flat-leaf parsley - plus
		More leaves for garnish
1/2 teaspoon	2.5ml	Garlic salt
1/2 teaspoon	2.5ml	Onion salt
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2		Rainbow or brook trout - dressed, butterflied
1/2 cup	118ml	Canola oil
		Lemon slices - as a garnish
		Serving Suggestion
		Southern tartar sauce
		= (chopped piccalilli mixed with
		Mayonnaise)
		Hot green pepper sauce

Recipe Instructions

Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.

In heavy skillet (preferably cast-iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.

Garnish with lemon slices and flat-leaf parsley leaves.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1C11) - from the TV FOOD NETWORK

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