Pan-Fried Trout with Crawfish au Gratin
Ingredients
- 2 tablespoons canola oil, plus more for baking sheet
- 6 6- to 8-ounce skinless trout fillets
- 2 cups all purpose flour
- Salt and pepper
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- Crawfish au Gratin, see recipe
Instructions
Preheat oven to 200 degrees F. Lightly grease a large rimmed baking sheet with canola oil and place in oven to warm. Pat fish fillets dry and season with salt and pepper. Place flour in a shallow dish and season with salt and pepper. In a large skillet over medium-high heat, melt butter with canola oil. Once butter is melted, stir in lemon juice. Working in batches, dredge fillets in seasoned flour, shake off excess and fry, turning once, until crispy and golden brown, about 3 minutes per side. Transfer fried trout to prepared baking sheet and return to oven to keep warm. Serve fish with Crawfish au Gratin spooned over the top. Makes 6 servings.