Blue Corn Crusted Trout

Instructions

1. 1

   Prepare the dredging station. On a large plate or shallow dish, mix the blue cornmeal, chili powder, ground cumin, garlic powder, 0.75 tsp salt, black pepper, and the zest of one lime. Place the all-purpose flour on a second plate. In a shallow bowl, lightly beat the egg. Arrange the plates and bowl in an assembly line: flour, then egg, then cornmeal mixture.

2. 2

   Prepare and coat the trout. Pat the trout fillets completely dry with paper towels. This is key for a crispy crust. Season both sides of the fillets lightly with the remaining 0.25 tsp of salt. Working one at a time, dredge a fillet in the flour, shaking off any excess. Dip the floured fillet into the beaten egg, allowing any excess to drip off. Press the fillet firmly into the blue cornmeal mixture, ensuring it's fully coated on both sides.

3. 3

   Pan-fry the trout. Heat the vegetable oil in a large skillet (cast iron or non-stick works well) over medium-high heat. The oil is ready when it shimmers. Carefully place two coated fillets in the hot oil. Avoid overcrowding the pan; cook in two batches if necessary. Fry for 3-5 minutes per side, until the crust is golden-brown and crispy, and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C) at the thickest part.

4. 4

   Drain and serve. Remove the cooked trout from the skillet and place on a wire rack to drain. This keeps the bottom crust from getting soggy. Repeat with the remaining fillets. Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side.