- 2 rainbow trout, heads off, butterflied (our Seafood Department will do this)
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Oil for frying
- Lemon wedges
Place the beaten eggs into a shallow dish. In another shallow dish, mix together the cornmeal, flour, salt, pepper and garlic powder. Dip the fish in egg and then dredge in the cornmeal-flour mixture.
Heat oil until it shimmers in a large frying pan. Cook until brown on each side - about 4-5 minutes per side.
Serve with lemon wedges to squeeze on the fish.