Panfried Trout With Tartar Sauce
- 1/2 cup mayonnaise
- 2 teaspoons Dijon-style mustard
- 2 tablespoons chopped pickles, capers, or a combination
- Salt and freshly ground black pepper
- Vegetable oil for panfrying
- 2 whole trout, cleaned, head and tail removed
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 2 lemons, quartered, for serving
- In a bowl, whisk together the mayonnaise, mustard, pickles, and a sprinkle of salt and pepper.
- Cover and refrigerate for up to a day or keep at room temperature while cooking the trout.
- Line a baking sheet with paper towels.
- Put 1/4 inch of oil in a skillet over medium heat.
- Sprinkle the fish inside and out with salt and pepper.
- Combine the cornmeal and flour on a large plate, sprinkle with salt and pepper, and toss.
- Dredge both sides of the fish in the cornmeal mixture.
- When the oil is hot, lay the fish in the pan.
- Cook, turning once, until it is nicely browned on both sides and the interior turns white, 8 to 12 minutes total.
- Adjust the heat so the fish sizzles without burning and add more oil, 1 tablespoon at a time, if the pan looks dry.
- Drain on the paper towels and serve immediately with the tartar sauce and lemon wedges.