Ingredients:

  • 4 medium trout fillets (approximately 125g each; or 1 lb total)
  • 1 cup all-purpose flour (120g)
  • ½ cup cornmeal (60g)
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 large eggs, beaten
  • 1 cup buttermilk (240ml)
  • Vegetable oil, for frying
  • ½ cup unsalted butter, softened (113g)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Rinse the trout fillets and pat dry with paper towels. Soak in buttermilk for 30 minutes to tenderize and flavor the fish.
  2. In a shallow bowl, combine flour, cornmeal, paprika, salt, and pepper. In another shallow bowl, place the beaten eggs.
  3. Remove trout from the buttermilk, allowing excess to drip off. Dredge each fillet first in the flour mixture, then in the egg, and finally back into the flour mixture for a crispy coating.
  4. In a large frying pan, add enough vegetable oil to cover the bottom (about ½ inch deep). Heat the oil over medium-high heat until shimmering but not smoking.
  5. Carefully place the coated trout fillets in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Use tongs to turn the fillets gently.
  6. Remove the fried trout and place them on paper towels to drain excess oil.
  7. In a small bowl, mix softened butter, lemon zest, lemon juice, parsley, dill, garlic, salt, and pepper until well combined. Serve warm or at room temperature with the trout.