Trout at its best!

This recipes is a proven winners whether used for formal dining or as a camp shore lunch.


Marinate the fillets in lemon juice for 5 min. prior to cooking or sprinkle with zesty Italian salad dressing after cooking and garnish with fresh chopped green onions

If you have two large skillets, you can fry all the fillets at once. If not, work in batches. 

2 ½ lbs. trout fillets
1 cup of conc. lemon juice
1/4 cup of chopped green onion
3/4 cup fine yellow cornmeal
1/2 to 1 tsp. cayenne pepper
1 or 2 tsp. course salt (optional)
1/2 tsp. fresh pepper (or lemon pepper)
3/4 cup pancake flour
1/2 cup peanut or corn oil



- Stir (mix) dry ingredients together.
- Place mixed ingredients on a plate or into a plastic bag.
- Coat trout fillets with flour mixture, shake off excess flour.
- Transfer floured fillets to a dry clean plate or into frying pan.

- Heat 1/2 cup of oil over moderate heat in a large frying pan (skillet).
- Carefully add fillets to hot oil, using tongs for protection.
- Turning once or twice,
until golden colour on both sides.
- Careful not to overheat and burn oil, add or change oil as necessary.
- Place cooked trout on paper towels to absorb any excess oil.