Reviewed: Jul. 27, 2009

I used veg oil instead of olive oil because of the high heat. Turned out great, will use again.

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Reviewed: Jul. 5, 2009

I read some reviews noting the smoking of the oil in a very hot pan, this is probably because olive oil, as called for in the recipe, has a low smoking point. Using grapeseed oil can prevent this problem. It also has a very neutral flavor, and is as high in antioxidants as olive oil.

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Deb

Cooking Level: Intermediate

Home Town: Azusa, California, USA

Living In: Cambria, California, USA

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Reviewed: Mar. 6, 2009

I liked this. It didn't lend anything to the overall flavor of the fish, but the skin did have a nice crunch to it, thanks to the cornmeal. Good, but nothing special. I would do this again, maybe and add a few more spices to it. Thank you for sharing!!

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KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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Reviewed: Jun. 26, 2008

this was delish! but hubby only ate half because he said he couldnt take the trout looking at him. lol! silly!

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ANDREA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 20, 2008

I don't know if my trout were just too big, but I wound up with a smoky kitchen and some awfully blackened coating (which didn't do much for the taste). I'm inclined to roast whole trout from now on, and save this kind of method for fillets.

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baconitup

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Reviewed: May 8, 2007

My friend Karen asked me to review this recipe for her. According to Karen and her hubby, this dish was fantastic. The coating was light and crispy and she followed the recipe as written. She'll be doing this one again!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 26, 2006

This may have been my fault because I used sole instead of trout, but I found this rather bland.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 17, 2006

A cracking recipe, I love the crispy skin. I used normal flour instead of cornmeal and it worked really well. Thanks

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Minow

Cooking Level: Beginning

Home Town: Leek, Staffordshire, England, U.K.

Living In: Holmfirth, Yorkshire, England, U.K.

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Reviewed: Jun. 15, 2005

The batter coated the fish nicely and tasted very nice. It looked pretty good too.

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 12, 2004

This didn't turn out the way I had expected. I'm not much a fish eater, but am trying to incorperate it into my meals frequently,since fish is so healthy. I'm always looking for a recipe that will distract me form the original taste of the fish. I was given some fresh trout from some friends, and decided to use this recipe thinking that the corn meal and cayenne pepper would give it that needed zing I was looking for. It didn't, the trout simply tasted like trout...I couldn't taste the spices at all, to my disappointment. I did give it 3 stars however, because the fish was perfectly moist and flaky.

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JANDWIVEY

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

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Reviewed: Jun. 29, 2004

Quite good despite the fact I burned one side, hehe! Next time I will go lower on the heat.

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Dragon

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Feb. 23, 2004

Very good. The oil started smoking, so I turned down the heat to med. high. I didn't need tarter sauce. Very yummy, and easy.

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DGERMENIS

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Reviewed: Jan. 28, 2004

Perfect! My husband brought two trout home this weekend and I was at a loss on how to prepare it. Then I remembered allrecipes.com and knew my answer would be there. I did a search for trout and the first recipe that came up was this one. I printed it out, took it to the kitchen, prepared the trout and my husband loved it! I did too! Thanks, Lola, for the quick, simple, delicious recipe.

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Lyn

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Reviewed: Mar. 30, 2003

This is the only recipe I use when I buy Trout. I also cut the heads and tail off before cooking, the black smoke is also a tiny problem so be prepared. I tend to cook it at a lower temp for a little bit longer so as not to have the smoke. This tastes really great.

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BAYLENE421

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Reviewed: Dec. 23, 2002

A very tasty easy recipe. I will make again and again. I too had problems with the smoke it generated in my house though. I didn't let mine get too black before I put them in the microwave for 2 minutes to make sure they were done.

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FERRYDUST

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Reviewed: Nov. 29, 2002

This is the kind of recipe that is great for folks who know nothing about cooking trout, or cooking in general, for that matter (me ;) I love these very basic recipes. The trout turned out moist and very delicious with mashed potatoes and green beans as side dishes. Good old fashioned fool-proof cooking. Gotta love it.

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LG_DELGADO

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Reviewed: Jun. 18, 2002

I cooked a large trout filet. Turned out very moist. Will have this again. Thanks Lola!

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MILMARIAMILLER

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Reviewed: Apr. 13, 2002

This was a very tasty way to prepare rainbow trout. I had never made it before, but my grandmother used to prepare it like this whenever my grandpa brought trout home from fishing trips. I did cut off the heads and tails before frying. Also, frying the fish on high heat generated a lot of smoke and caused my smoke alarm to go off. The fish got so black on the outside, and my home got so smoky, that I ended up completing the cooking in the oven. However, the result was a very tasty fish - my husband loved it, as well.

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Maggie

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Reviewed: Jan. 23, 2002

Enjoyed it greatly,the cayenne pepper was a nice addition!

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JIM WYSOCKI

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Reviewed: Aug. 26, 2001

Great receipe. Ihave been looking for an easy,good receipe for fish,and this is the best.

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cupcake

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