Cornmeal-Crusted Trout with Preserved Lemon Yogurt and Fennel Slaw
Pan-fried trout fillets get a golden, crispy coating from cornmeal and flour, creating a delightful textural contrast to the tender fish. The accompanying preserved lemon yogurt sauce brings bright, tangy flavors that complement the mild trout, while a fresh fennel slaw adds crunch and herbaceous notes. This elegant yet approachable dish works beautifully for dinner parties or special weeknight meals, showcasing how simple techniques can transform basic ingredients into restaurant-quality results. The milk soak ensures the fish stays moist while helping the cornmeal coating adhere perfectly.
Ingredients
- ¾ cup plain whole-milk yogurt
- ¼ cup mayonnaise
- 1 whole preserved lemon, seeded and mincedlemon zest + salt1 tbsp zest + 1/2 tsp salt per lemonmediterranean
adds complexity
- 3 tablespoons preserved lemon brinelemon zest + salt1 tbsp zest + 1/2 tsp salt per lemonmediterranean
adds complexity
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon whole-grain mustard
- 1 small shallot, minced
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon granulated sugar
- 3 tablespoons lemon juice, freshly squeezed from about 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1 medium fennel bulb, stalks removed, bulb thinly shaved with a mandoline
- 2 celery stalks, thinly sliced
- 1 tablespoon fennel fronds, roughly chopped(optional)
- 1 ½ cups whole milk
- 4 6-ounce skin-on trout filletssalmon fillets1:1 ratiopescatarianadds fish
similar cooking time
- ¾ cup cornmeal
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 cup neutral oil such as safflower or canola oil
Instructions
- 1
Combine yogurt, mayonnaise, preserved lemon, preserved lemon brine, salt, and pepper in a medium bowl and stir
- 2
Set yogurt sauce aside in refrigerator until ready to use
- 3
Whisk together mustard, shallot, salt, pepper, sugar, and lemon juice in a medium bowl
- 4
Slowly add olive oil while whisking until smooth
- 5
Add fennel, celery, and fennel fronds if using and stir to combine
- 6
Let fennel slaw sit at room temperature until ready to serve
- 7
Place milk in a long shallow bowl or baking dish and add trout fillets, ensuring they are fully submerged
- 8
Let trout rest in milk for 10 minutes
- 9
Combine cornmeal, flour, salt, pepper, and paprika in a shallow bowl and stir
- 10
Shake excess milk from fillets and toss in cornmeal mixture until both sides are fully coated
- 11
Shake off any excess coating and discard leftover milk
- 12
Heat oil in a large stainless-steel or cast-iron skillet over medium-high heat until it begins to shimmer
- 13
Add trout skin side up in batches and cook for 3 minutes without moving
- 14
Carefully flip fish and continue cooking for 3 more minutes until both sides are golden brown and crispy
- 15
Transfer trout to paper-towel-lined plate to drain for 1 minute
- 16
Serve trout with fennel slaw and yogurt sauce
Tips
Soaking trout in milk for 10 minutes removes any fishy taste and helps the cornmeal coating stick better to create an even crust.
Use a mandoline for paper-thin fennel slices that provide the perfect texture contrast in the slaw.
Don't move the fish while cooking the first side to ensure a golden, crispy crust forms properly.
Good to Know
Store leftover cooked trout in refrigerator for up to 2 days. Yogurt sauce keeps for 3 days. Fennel slaw is best fresh but can be stored for 1 day.
Yogurt sauce can be made up to 2 days ahead. Fennel slaw can be prepared 2 hours ahead but add fennel fronds just before serving.
Serve immediately while trout is hot and crispy. Provide lemon wedges on the side for extra brightness.
Common Mistakes
Don't skip the milk soak as it removes fishy flavors and helps coating adhere
Avoid moving fish too early to prevent breaking the crust
Don't overcrowd the pan as it will lower oil temperature and create soggy coating
Substitutions
adds complexity
similar cooking time
FAQ
Can I use frozen trout fillets?
Yes, thaw completely and pat dry before soaking in milk. Frozen fish may release more moisture, so ensure thorough drying for best coating adhesion.
What if I don't have preserved lemons?
Substitute with 1 tablespoon lemon zest plus 1/2 teaspoon salt per preserved lemon. Add gradually and taste as preserved lemons are quite intense.
How long will the cooked fish keep?
Cooked trout is best eaten immediately for optimal texture. Leftovers can be refrigerated for up to 2 days but will lose crispiness when reheated.