Usually when I’m down, I treat myself to a delightful evening meal in one of the best seafood restaurants in town. But these days, I’m feeling a bit lucky and would like to try my hand to cook something for myself and my family. When I found this recipe, I immediately went to the supermarket to buy all the ingredients I need. The cornmeal is the perfect crust for this recipe since it provides a taste crunch in the otherwise soft and bland-tasting meatiness of a trout fish.

This recipe is from the New Classic Family Dinners by Mark Peel.

Ingredients: (serves 4)

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

Procedure:

- Season the fish with salt and pepper. In a shallow bowl, combine the cornmeal, flour, parsley, and 1 teaspoon salt. Dip the flesh side of the trout in the cornmeal mixture, pressing to make sure it is fully coated, dusting it by hand to create a good layer of cornmeal.

- Heat 2 tablespoons of the oil in a hot pan until almost smoking, then add 1 or 2 fillets (as many as will fit comfortably) flesh side down. After 1 minute, add 2 teaspoons of butter to the pan, and watch the skin of the fish: when it begins to curl, about 1 to 2 minutes longer, turn the fish. Cook on the skin side just another 30 seconds or so, then remove to a warm oven while you cook the remaining fish with the rest of the oil and butter. Serve hot with lemon wedges.

The best way to eat this dish is to partner it with a nice salad or even just a simple uncomplicated vegetable siding like cole slaw or boiled spinach leaves.