Cast Iron Skillet Fresh Trout With Cornmeal Recipes

CAST IRON SKILLET CORN BREAD

Steps:

• Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

CAST-IRON-SKILLET FRESH TROUT WITH CORNMEAL

Steps:

• Prepare a hot campfire. Generously season each fish, inside and out, with salt and pepper. Pour the cornmeal onto a large plate and season it generously with salt and pepper.
• When the fire dies down, place a grill rack over the bed of embers and assemble everything you will need: your largest cast-iron skillet, the oil, a thick dry towel or sturdy pot holder, a metal spatula, a pair of long tongs to adjust the embers or grill rack if needed, and a serving platter for the fish. When the grill is very hot, the flame has completely died down, and the coals are covered with ash, put the skillet on the center of the grate and let it get hot.
• In the meantime, thoroughly coat each fish with a light dusting of cornmeal.
• Add 1/4 inch of oil to the hot skillet and test the oil: a sprinkling of cornmeal should immediately sizzle. Shake any excess cornmeal from the fish and slowly lay them in the skillet (you may need to work in batches if your skillet is not large enough to fit them all). Keep a close eye on the fish as they cook, and rotate the pan or gently adjust the fish with the spatula and tongs as needed. Cook the fish for 4 to 6 minutes, until crispy and golden brown. Flip them over and continue until cooked through, 2 to 3 minutes. If the pan becomes dry during cooking, add a small amount of additional oil to the skillet.

CORNMEAL BATTERED TROUT

Steps:

• Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.
• In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.
• Garnish with lemon slices and flat-leaf parsley leaves.
• Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.