Crisp Skillet Trout

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  • 6 small trout, perch, snapper or other fish, dressed
  • 1/2 cup all-purpose flour
  • Vegetable oil
  • 2 egg whites, slightly beaten
  • 2 tablespoons milk
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/2 teaspoon salt
  • 1 cup yellow cornmeal


Pat fish dry with paper towels. Dredge in flour; set aside. Coat bottom of a large heavy skillet with 1/8 inch of oil. Heat over medium-high heat.

In a shallow dish, combine egg whites, milk, TABASCO® Sauce and salt. Dip flour-coated fish in egg white-milk mixture; turn to coat all surfaces. Dredge in cornmeal; turn to coat well. Shake off excess.

Gently place fish in hot oil and fry 5 minutes on each side or until golden and crisp. Drain on paper towels. Serve hot with additional TABASCO® Sauce.

Makes 6 servings.

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