Fish Fry Friday

Today at Dubois Grocery & BBQ we are frying up Catfish and Trout!! Come on in and get our lunch plate special with two servings of veggies and a roll for $6.99. We even make our own homemade hush puppies and tarter sauce that's to die for. Come in and dine with us or call ahead to grab a plate to go at (601) 932-7772. If you can't come in and dine with us check out this wonderful recipe we found:

Cornmeal-Crusted Pan-Fried Trout

Ingredients

• 4 small trout, scaled, heads removed, boned, and butterflied, pinbones removed (the fish department should do this, make sure the tail and skin are intact, and the two fillets are joined at the tail)
• Kosher salt and freshly ground black pepper
• 6 tablespoons fine cornmeal (if you only have polenta or coarse cornmeal, you can grind it to a fine powder in a clean spice mill)
• ¼ cup all purpose flour
• 1 tablespoon plus 1 teaspoon finely chopped fresh flat-leaf parsley
• ¼ cup canola oil
• 1 tablespoon plus 1 teaspoon butter
• Lemon wedges, for serving

Directions

1. Heat a large, heavy cast-iron skillet over medium-high heat.

2. Open up the trout, pat dry, and season with salt and pepper. Mix together the cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, and the parsley in a wide bowl.

3. Dip the trout into the cornmeal mix on the cut side only Make sure it is thoroughly coated. If not cooking right away, place the fish on a platter in one layer, uncovered, in the refrigerator.

4. Add 2 tablespoons canola oil to the hot pan and when it is just below smoking, carefully add 1 or 2 trout—however many will fit in your pan—skin side up. After 1 minute, add 2 teaspoons butter to the pan. Watch the skin, and when you see it beginning to dimple and curl, which will take about 2 minutes, turn the fish. Cook on the skin side for 30 seconds to a minute, just until the fish begins to curl. Remove from the pan and keep warm in a low oven while you repeat with the remaining oil, butter; and fish. Serve hot, with lemon wedges.

Notes
If you can cook only one fish at a time, you will be able to do the first two without adding more oil.