Serves: 4-6

Preheat oven to 275° F




Three trout, beheaded, scaled, rinsed and either filleted or butterflied.

6 tablespoons yellow cornmeal

Salt and pepper to taste

3 tablespoons butter




Mix cornmeal, salt and pepper.


Coat both sides of the trout with the dry mixture.


Melt butter in cast iron or heavy skillet.


Add trout flesh side down.


Do not allow trout to touch each other.


Watch the trout. When the flesh is barely white, carefully turn with a large spatula.


Cook the skin side for about 30 seconds.


Keep warm in oven while cooking the rest of the trout.


Serve immediately.



Cook’s Note: Have all of your side dishes prepared in advance. Fish cooks very quickly and should not be overcooked.  The recipe works well for sport fish such as trout and bass and the many panfish, such as sunfish (bluegills, pumpkinseeds and crappies) and yellow perch.