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1/2 cup low-fat milk
1/4 cup liquid egg substitute
1/8 teaspoon vanilla extract
1 cup fine cornmeal
5 tablespoons chopped fresh dill, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
4 (6-oz.) trout fillets
1/4 cup mayonnaise
In a medium bowl, whisk together
the milk, egg substitute and vanilla. Combine cornmeal, 4 tablespoons
dill, salt and pepper in a shallow dish. Dip trout into egg mixture, then
dredge in cornmeal, until evenly covered.
Heat a large, nonstick skillet over medium-high heat. Add oil and butter
to heat. When foam subsides, add fish and cook until golden brown on both
sides and thoroughly cooked, about 6 to 10 minutes, depending on thickness
of fillets.
In a small bowl, combine mayonnaise and remaining dill. Place a dollop on
each fish and serve immediately.
Serves 4 |
