Cornmeal makes a fantastic crisp crust for this tender fish. When baked, it makes a wonderful alternative to frying.
Fat free skim milk
Raw rainbow trout (steelhead)
1 pound(s), skinless, four 4 oz pieces
Hot pepper sauce
½ tsp, or to taste
1 medium, quartered
- Spray a large skillet with olive oil-flavored cooking spray; set aside.
- In a large shallow dish, combine egg whites, milk, Creole seasoning and pepper sauce. Whisk until egg whites are frothy (about 1 minute). Whisk in cornmeal. Add trout fillets and turn to coat.
- Set skillet over medium-high heat. When pan is hot, spray trout with cooking spray and cook sprayed-side down, 2 minutes. Spray side-facing up with cooking spray and flip fillets. Cook until fish pulls apart when tested with a fork, 1 to 2 more minutes. Serve with lemon wedges and extra hot sauce on the side.