4 trout, cleaned, boned
1/3 cup flour
1 egg, beaten
1 T. lemon juice
1 cup yellow cornmeal
1/4 cup ground walnuts or pecans
1 tsp. salt
1/4 tsp. cracked pepper
1/4 tsp. paprika
1/4 tsp. cumin
Vegetable oil
Roll trout in flour. Beat egg with lemon juice. Mix cornmeal, nuts, salt, pepper, paprika and cumin. Dip floured trout into egg; then cornmeal mixture. Heat oil in skillet to medium. Cook trout, turning once, until both sides are brown; about 5 minutes per side.
Phillip G. Epping
Neillsville, WI
From—Fish Traditions: Member Recipes