by: Amy Bailey
Ingredients
1/2 cup flour
1/2 corn meal
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp cayenne pepper
4 trout fillets
1 Tbsp olive oil
Lemon slices
Directions:
Combine first 6 ingredients in a bowl and mix. Take each fillet and dust both sides in flour mixture. Heat olive oil in fry pan. When heat is sizzling, turn down to medium high. Cook each fillet about 5-7 minutes skin side up, then flip and cook for 2-3 more minutes. Add more olive oil if necessary. Squeeze fresh lemon over each fillet.
Serve with whatever sides you like, we chose an apple (freshly picked apples from Hendersonville, North Carolina), arugula, and goat cheese salad.
The Article
One visit to North Carolina and it is easy to see why the beauty of the mountains attracts artists, craftsmen, musicians, and to understand why the region’s natural resources provide a bounty for farmers and fishermen. One such example of natural resources is North Carolina trout. Whether you are fly fishing or buying from a local market, North Carolina trout is a gift from the region that is delicious and healthy. We had the chance to buy from Sunburst Trout Farms – a 3 generation old trout hatchery that prides itself in sustainable, organic fish. The result – one of the tastiest fish I have ever eaten. Their trout contains no antibiotics, is hormone free, animal by-product free, and free of PCB’s, Mercury, or any pesticide. The health benefits of trout are endless. Sunburst ships to customers and can be found along with other artisan products at Sunburst Market in Waynesville, North Carolina. If you enjoy trout and want a simple way to enjoy this freshwater treat, MyScoop has a recipe for you.