Simple Pan-Fried Trout

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  • 2 rainbow trout, heads off, butterflied (our Seafood Department will do this)
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • Oil for frying
  • Lemon wedges


Place the beaten eggs into a shallow dish. In another shallow dish, mix together the cornmeal, flour, salt, pepper and garlic powder. Dip the fish in egg and then dredge in the cornmeal-flour mixture.

Heat oil until it shimmers in a large frying pan. Cook until brown on each side - about 4-5 minutes per side.

Serve with lemon wedges to squeeze on the fish.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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