Cook the Book: Cornmeal-Crusted Pan-Fried Trout

Heat a large, heavy cast-iron skillet over medium-high heat.

Open up the trout, pat dry, and season with salt and pepper.

Mix together the cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and the parsley in a wide bowl.

Dip the trout into the cornmeal mix on the cut side only. Make sure it is thoroughly coated. If not cooking right away, place the fish on a platter in one layer, uncovered, in the refrigerator.

Add 2 tablespoons of canola oil to the hot pan and when it is just below smoking, carefully add 1 or 2 trout-however many will fit in your pan-skin side up. After 1 minute, add 2 teaspoons of butter to the pan. Watch the skin, and when you see it begin to dimple and curl (this will take about 2 minutes), turn the fish. Cook on the skin side for 30 seconds to a minute, just until the fish begins to curl.

Remove from the pan and keep warm in a low oven while you repeat with the remaining oil, butter, and fish.

Serve hot, with lemon wedges.