Crusty Corn Trout Stuffed with Herbs Recipe

Serves/Makes: 4 servings

Ingredients:

  • 4 small whole mountain (cutthroat, rainbow or golden) trout, scaled and gutted
  • 8 sprigs fresh thyme
  • 8 sprigs fresh oregano
  • 4 sprigs fresh rosemary
  • 12 lemon slices, 1/4 inch thick
  • 1/3 cup flour
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1 cup yellow cornmeal
  • 1/4 cup ground walnuts or pecans
  • 1 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • Vegetable oil
  • Fresh rosemary for garnish
  • Lemon slices for garnish
How to cook Crusty Corn Trout Stuffed with Herbs:
  • Roll trout in flour. Beat egg with lemon juice. Mix cornmeal, nuts, salt, pepper, paprika and cumin. Dip floured trout into egg; then cornmeal mixture.
  • In the body cavity of each fish, stuff 2 thyme sprigs, 2 oregano sprigs, 1 rosemary sprig and 3 lemon slices.
  • Heat oil in skillet to medium. Cook trout, turning once, until both sides are brown; about 5 minutes per side.
  • Serve the Crusty Corn Trout Stuffed with Herbs hot with rosemary sprig and lemon slices.
Crusty Corn Trout Stuffed with Herbs recipe

Note:

The Crusty Corn Trout Stuffed with Herbs recipe is delicious, simple, and really easy to cook.


This recipe for Crusty Corn Trout Stuffed with Herbs serves/makes: 4 servings

The Crusty Corn Trout Stuffed with Herbs recipe and the pictures are adopted from The Fish Traditions: Member Recipes.

Main Ingredient: Trout (more Trout recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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