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Panfried Trout With Tartar Sauce

Ingredients

• 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

Directions

1. In a bowl, whisk together the mayonnaise, mustard, pickles, and a sprinkle of salt and pepper.
2. Cover and refrigerate for up to a day or keep at room temperature while cooking the trout.
3. Line a baking sheet with paper towels.
4. Put 1/4 inch of oil in a skillet over medium heat.
5. Sprinkle the fish inside and out with salt and pepper.
6. Combine the cornmeal and flour on a large plate, sprinkle with salt and pepper, and toss.
7. Dredge both sides of the fish in the cornmeal mixture.
8. When the oil is hot, lay the fish in the pan.
9. Cook, turning once, until it is nicely browned on both sides and the interior turns white, 8 to 12 minutes total.
10. Adjust the heat so the fish sizzles without burning and add more oil, 1 tablespoon at a time, if the pan looks dry.
11. Drain on the paper towels and serve immediately with the tartar sauce and lemon wedges.

Attribution