One of the things I miss most about being near my grandmothers and my home in Chicago is a good fish fry. Of course you can find them just about everywhere, but everyone does food their own way and when I have a craving for fried fish—which isn’t often—I want it the way my taste buds remember it.
So I decided to make use of some whole rainbow trout I came by at the supermarket to make my own fish fry, complete with farm fresh corn on the cob.
The key to any good fish fry is the seasoning and breading ingredients. Fish breading isn’t the same as chicken breading; it is a far different creature and makes all the difference in the world. The main ingredient to breading fish is cornmeal. In the U.S. you can find cornmeal in different grain sizes (small, medium or large and coarse vs. smooth) but here in Germany you can only find superfine cornmeal, which works GREAT for creamy polenta. It actually worked better than I would’ve thought for the breading too, which is awesome since I didn’t have much choice in the matter. Continue reading Pan-Fried Rainbow Trout & Sweet Corn