By Dale Baker, New Hampshire Relocation Real Estate Information
(Baker Energy Audits and Commercial Properties Inspections)
4 trout, cleaned and boned 1/3 cup flour 1 egg, beaten 1 T. lemon juice 1 cup yellow cornmeal 1/4 cup ground walnuts or you can even use pecans 1 tsp. salt 1/4 tsp. cracked pepper 1/4 tsp. paprika 1/4 tsp. cumin Vegetable oil Roll the trout in flour. Beat the egg with the lemon juice add. Mix the cornmeal, nuts, salt, pepper, cumin and paprika. Dip the floured trout into the egg , then roll it in the cornmeal mixture. Heat the oil in a skillet on a medium heat. Cook the trout, turning them once, until both sides are brown, for about five minutes per side.