Cook Time: 10 minutes
Ingredients:
- several brook trout or rainbow trout
- 1 to 2 teaspoons salt
- 1/4 to 1/2 teaspoon ground black pepper
- yellow cornmeal
- butter or margarine
- lemon wedges
- parsley
Preparation:
Sprinkle cleaned trout (without heads) inside and out with salt and pepper. Roll trout in cornmeal and fry in hot butter for about 3 to 5 minutes on each side (depending on size) or until golden brown. Fish should flake easily with a fork. Serve with lemon wedges and garnish with parsley, if desired.Serves 4.
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