As a kid my family spent a lot of time up north at my Uncle’s cabin between Rose City and Mio. My Dad, Brother John and I often fished the Au Sable River catching our fair share of trout. This is one of my favorite ways we would prepare the trout we caught.
Rainbow Trout “Rose City Style”
1/2 cup cornmeal
1/2 cup AP Flour
1 tsp Kosher Salt
1 tsp Fresh Ground Black Pepper
1 tsp Paprika
1 tsp Granulated Garlic
1 tsp Dried Thyme
Rainbow Trout Fillets
(Any trout species or Salmon will work)
1/4 cup Olive Oil
2 Tbls Butter
2 # Potatoes, peeled and sliced
1 Large Onion, peeled and sliced
4 ears fresh Corn on the cob
1 cup Heavy Cream
1 Tbls Fresh Parsley, Chopped (any herb can be used)
Salt, Pepper, and Hot Sauce to taste
Lemon Wedges
Blanch the sliced potatoes in salted water until barely tender. Drain and pat dry and cook in half the oil until brown on one side. Turn the potatoes, add the sliced onions and continue cooking until golden brown. Add salt and pepper to taste; set aside and keep warm. After you blanch the potatoes add the corn and cream to the pot and simmer until tender about ten minutes. Remove the corn cobs from the cream and cut the kernels off of each and add back to cream. Adjust with salt and pepper to taste and keep warm. Combine the cornmeal, flour and spices and dredge the fillets. Pan fry the trout in the butter and olive oil until golden on each side. Serve the fillets on top of the home fries and top with the creamed corn. Sprinkle with fresh parsley or other herbs and hot sauce to taste. Serve with a lemon wedge on the side.
