Pan-Fried Mountain Trout

[Southern Belle 2067]

This is very good and crunchy to have on a no-meat Friday, we are going to have it tomorrow evening for dinner.

4 medium trout (less than a pound apiece)
1 tsp. salt
1/8 tsp. freshly ground black pepper
1 egg, lightly beaten
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
1/4 cup vegetable shortening

Set out a large cast iron skillet.

Wash trout and pat dry with paper towels. Season both sides of the fish with salt and pepper. In a deep pie plate, thoroughly blend egg and 1 Tbsp. water. In a second pie plate, stir flour and cornmeal together, blending well. Dip the fish one at a time, first into the egg and water mixture, then into the flour-cornmeal mixture, until each is well coated.

In the skillet, heat vegetable shortening (it should be 1/8 in. deep in the skillet). Lower fish carefully into shortening and then brown. Cook until fish flakes, about 10 minutes. Immediately remove from the skillet. Drain on paper towels. Serve piping hot.

Here is a good tartar sauce to have with it.

1 cup mayonnaise
1 Tbsp. minced dill pickle
1 Tbsp. minced parsley
1 Tbsp. minced pimiento
1 tsp. grated sweet onion
a few grains white pepper.

In a small bowl, thoroughly combine ingredients. Cover and chill until ready to serve. I usually make this sauce in the morning get it really cold and let the flavorers meld.