Redfish, Trout, Flounder & Crab · Wild game recipe
Cornmeal-Fried Speckled Trout
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Fresh speck fillets, a seasoned cornmeal crust and hot oil. Trout is delicate and soft, so fry it the same day you catch it if you can.
Ingredients
- 2 lb speckled trout fillets, skinned, cut into 3–4 inch pieces
- 1 cup milk or buttermilk
- 1 tbsp hot sauce
- 1½ cups Fish Fry Cornmeal Mix
- Peanut or vegetable oil for frying
- Lemon wedges, tartar sauce or Texas Remoulade
Steps
- Soak the fillets in the milk and hot sauce for 15 minutes while the oil heats.
- Heat 2 inches of oil to 360°F in a heavy pot or fish fryer.
- Lift the fillets out, let them drip and press them into the cornmeal mix to coat both sides.
- Fry a few pieces at a time for 3–4 minutes, until golden brown and floating. Don't crowd the pot.
- Drain on a rack, sprinkle with a pinch of salt and serve right away with lemon and sauce.
Camp tip: Trout has a dark red bloodline down the middle of the fillet. Trim it out for a milder taste.
Food safety: Let the oil come back to 350–360°F between batches. Keep kids and pets well back from the fryer.
Gear that helps
Outdoor fish fryer
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