Ingredients
Scale
- 2 whole trout (cleaned, head-on or off as preferred)
- ½ cup fine cornmeal
- ¼ cup all-purpose flour
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground fennel seed (key twist)
- Salt and black pepper to taste
- Sunflower oil or avocado oil for frying
- Lemon wedges for garnish
Instructions
- Prepare the Fish
Rinse the trout gently in cool water and pat completely dry using a soft kitchen towel. You can lightly score the skin if you want it to cook more evenly. - Create the Coating Blend
In a wide dish, mix together cornmeal, flour, paprika, garlic powder, ground fennel, salt, and black pepper until evenly combined. - Coat the Trout
Roll both sides of the trout in the dry mixture, ensuring a firm, even layer sticks to the surface. - Heat the Oil
Pour a layer of cooking oil into a frying pan — just enough to coat the bottom. Heat it over medium-high flame until it starts shimmering - Fry to Golden Perfection
Place the trout in the hot oil, skin-side down. Cook for around 4 to 5 minutes on each side or until the exterior becomes deeply golden and crispy. Avoid moving the fish early to preserve the crust. - Rest & Garnish
Once fried, lift the fish out and rest it on a rack or absorbent paper to remove excess oil. Serve hot with lemon wedges.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Cuisine: American, French
Nutrition
- Serving Size: 2
- Calories: 650