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Classic Sautéed Trout with Tangy Tartar Sauce
Courtesy of Clear Springs Foods
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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1/3 c. light or regular mayonnaise
2 Tbsp. sweet pickle relish
2 tsp. prepared horseradish or spicy brown mustard
1/4 c. flour
1 egg
2 Tbsp. milk or cream
1/2 c. seasoned dry breadcrumbs
3 Tbsp. yellow cornmeal
3/4 tsp. salt
1/4 tsp. freshly ground black pepper or 1/8 tsp. cayenne pepper
4 (6 to 8 oz. ) Clear Springs Natural Trout fillets
2 Tbsp. canola oil
2 Tbsp. butter
4 lemon wedges
What to do:
1. Preheat oven to 425°F. For tartar sauce, combine mayonnaise, pickle relish and horseradish; mix well and refrigerate until serving time.
2. Place flour in a plastic or paper bag. Beat egg with milk in a pie plate or shallow bowl. Combine breadcrumbs, cornmeal, salt and pepper in another pie plate or shallow bowl. Shake 1 trout fillet at a time in flour to coat lightly; dip flesh side into egg mixture letting excess mixture drip off. Dip into crumb mixture patting to coat. (Discard any remaining flour, egg and breadcrumb mixture.) (At this point fillets may be refrigerated up to 1 hr. before cooking.)
3. Heat 1 Tbsp. oil and 1 Tbsp. butter in a large nonstick skillet over med. heat until butter is melted and mixture is hot. Add 2 trout fillets to skillet skin sides up; cook 3 to 4 min. or until golden brown. Place breaded sides up on a greased or foil lined baking sheet. Repeat with remaining 2 trout fillets, 1 Tbsp. oil and 1 Tbsp. butter. Bake trout 6 min. or until trout is cooked through (145°F internal temperature). Serve with tartar sauce and lemon wedges.

* Note: Rather than having to use two skillets to sauté the trout try this make-ahead method of browning the fillets in batches then baking the fillets to finish cooking.
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