I asked Deadeye Denny’s wife Jennifer Bedard (JB) to share her trout recipe for the meal she cooked for Denny last night from the trout he brought home from Holter.
“It was really simple. Sweet potatoes and a side of mixed green & yellow beans served with the trout. I rinsed the trout in cold water and patted them dry. Then dredged them in 1/2 cup all purpose flour, 1/3 cup cornmeal, seasoned with salt, pepper, ground mustard, 1/4 tap cornstarch and a good pinch of cayenne. I then sauted in pan with butter & little extra virgin olive oil.”
Simple, yet tasty.
(Via Mark Ward)