2 trout fillets
salt and pepper as needed
6 tablespoons fine cornmeal
1/4 cup all-purpose flour
1/4 cup canola oil
1 tablespoon butter
Season the fish with salt and pepper. In a shallow bowl, combine the cornmeal, flour. Dip both sides of the trout in the cornmeal mixture, pressing to make sure it is fully coated.
Heat the oil in a cast iron pan until almost smoking, then add the fillets. After 1 minute, add 2 teaspoons of butter to the pan. Watch the skin of the fish; when it begins to curl, about 1 to 2 minutes longer, turn the fish. Cook on the skin side just another 30 seconds or so.
The girls LOVED the skin! I served it with a side salad and couscous. The girls ate some edamame =)