The cornmeal crust here calls for Wondra flour, a granular flour that adds a light and crunchy texture. The trout only requires a few tablespoons of the lemon-caper remoulade; use the extra with everything from french fries to boiled shrimp. It will keep for 10 days in the fridge.

Recipe courtesy chef Adam Wells-Morgan, chef-owner, Flyover

Cornmeal-Crusted Trout With Lemon-Caper Remoulade

Serves | 4 |

Lemon-Caper Remoulade

  • 6 cups mayonnaise
  • ½ cup green onions, sliced
  • ½ cup Italian parsley, chopped
  • 2 tablespoons honey
  • 1½ whole lemons, peeled, seeded and chopped
  • ¼ cup capers, drained
  • 6 large garlic cloves
  • 1 Tbsp kosher salt

Trout

  • 8 cups vegetable oil
  • ½ cup all-purpose flour
  • 2 Tbsp kosher salt
  • 1 cup buttermilk
  • ½ cup Wondra flour
  • ½ cup cornmeal
  • 3 Tbsp Creole blackening seasoning
  • 4 boneless trout fillets

| Preparation – Lemon-Caper Remoulade | In a large mixing bowl, combine all ingredients and blend together using an immersion blender. Refrigerate until ready to serve.

| Preparation – Trout | In a deep saucepan over medium-high heat, heat vegetable oil to 350°F using a candy thermometer. Line a plate with paper towels and set aside.

While oil is heating, separate all-purpose flour and kosher salt in one shallow mixing bowl, buttermilk in a second shallow mixing bowl and cornmeal, Wondra flour and Creole blackening seasoning in a third shallow mixing bowl. To bread trout fillets, start by dipping them into the flour bowl, then the buttermilk, then the cornmeal.

Fry battered trout fillets in saucepan for 3 to 5 minutes until golden brown, taking care not to overcrowd pan. When trout is slightly floating to the top of saucepan, strain fillets from oil and transfer to prepared paper-towel lined plate to soak up excess oil. Pat fillets lightly with paper towels and transfer to a serving platter; top trout with lemon-caper remoulade to taste and serve.

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