*I grew up trout fishing on Missouri's beautiful Lake Taneycomo. I've probably cooked as many trout as I've caught over the years and this is one of my favorite ways to make it. It's against the law to transport gamefish, like trout, without the heads on, but if you like, you can remove the head before serving. Keeping it on during cooking keeps the juices in and keeps the fish from becoming dry. Colette
PAN FRIED WHOLE TROUT
4 whole (12 ounce) trout, scaled and cleaned, with tails and heads on 1/2 cup all-purpose flour 1/2 cup cornmeal 1/8 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons olive oil 2 lemons - cut into wedges, for garnish
Directions 1 Remove gills from fish and discard. Rinse fish under cold water. 2 In a large skillet heat oil over medium heat. 3 In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.
