Cast-iron-skillet Fresh Trout with Cornmeal

Name: Cast-iron-skillet Fresh Trout with Cornmeal
Yield: serves 4
Ingredients: 4 whole trout, about 12 ounces each, cleaned and gills removed; Kosher salt and freshly ground black pepper; 2 cups finely ground white cornmeal; Expeller-pressed vegetable oil, as needed

December 9, 2011

Not far from Joe’s Mountain Gardens in Celo is Canton, a mill town that is home to Sunburst Trout Farm (see Sources, page 264), where Sally Eason raises delicate pink trout in the pure water that rushes down Cold Mountain. If a campfire is not in your immediate future but you have some sparkling fresh trout, this works well on the stovetop, too. Serve it with wilted ramps (page 27) or other greens.

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