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1 cup cornmeal
1 cup all purpose flour
1 tsp. dill weed
1 tsp. thyme
4 boned trout, heads discarded, halved lengthwise
3 tablespoons butter
1 tablespoon vegetable oil
Combine cornmeal and flour and seasonings,in pie pan, or shallow dish.
Coat trout with flour mixture.
Melt tablespoon butter with oil in heavy large skillet over medium-high heat.
Add trout pieces; cook until just cooked through, about 2 minutes per side. (do not crowd trout in the pan if necessary cook in 2 batches)
Garnish with lemon.
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