Core Recipe
Servings | 4
Preparation Time | 5 min
Cooking Time | 4 min
Level of Difficulty | Easy

Cornmeal makes a fantastic crisp crust for this tender fish. When baked, it makes a wonderful alternative to frying.


4 large egg white(s)
1/4 cup fat-free skim milk
2 tsp Creole seasoning
3/4 cup blue cornmeal
1 pound raw rainbow trout, skinless, four 4 oz pieces
1/2 tsp hot pepper sauce, or to taste
1 lemon(s), quartered

Instructions


1. Spray a large skillet with olive oil-flavored cooking spray; set aside.
2. In a large shallow dish, combine egg whites, milk, Creole seasoning and pepper sauce. Whisk until egg whites are frothy (about 1 minute). Whisk in cornmeal. Add trout fillets and turn to coat.
3. Set skillet over medium-high heat. When pan is hot, spray trout with cooking spray and cook sprayed-side down, 2 minutes. Spray side-facing up with cooking spray and flip fillets. Cook until fish pulls apart when tested with a fork, 1 to 2 more minutes. Serve with lemon wedges and extra hot sauce on the side.