(from my old blog…Bill had caught some trout one morning)
Pretty simple – all I did was this:
Heat some oil in a pan – about a quarter of an inch or so….
While it is warming up, mix about two parts flour to one part cornmeal in a bowl. Add some salt and pepper. If you want to season it more than this, go right ahead.
Pat the trout filets dry with some paper towel. Dredge each filet in the flour mixture and place on a clean, dry plate.
When the oil is hot (it sizzles immediately when you flick some water into it), place a few filets in the pan. Watch out for the splattering. When the edges start to look opaque, turn the filets over and finish cooking. They should be a pale golden brown on each side.
Remove the filets and place on paper towels on another plate. Keep the plate and fish warm in your oven (on very low heat – about 200 degrees. You don't want to dry out the fish.) Repeat the frying with the rest of the fish.
Serve with tartar sauce, lemon wedges, hot sauce, or whatever you like on your fish.
You can also serve other things with this, like rice or fries or potato salad, but there's also something kind of cool and fun about just having the fish by itself. Especially when it was caught just a few hours earlier.
We gave Alex some little bits of fish (double-checking for bones, first) and he loves it. He had already had his lunch, his fruit for dessert, a teething cookie, and a few Cheerios. But after the first little taste of fish, he wanted more. And more. He liked it with tartar sauce, and also with the lemon. He can try hot sauce a bit later on in his life. Anyway – we had a very nice lunch. And there's more fish in the fridge