Ingredients
- 4 trout fillets, or two whole trout beheaded, scaled, butterflied, and pinbones removed
- salt and pepper as needed
- 6 tablespoons fine cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon chopped parsley
- 1/4 cup canola oil
- 1 tablespoon butter
- Lemon wedges, for serving
Description
Serious Eats
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