Food & Cooking Recipes Ingredients Seafood Recipes Cornmeal-Crusted Trout with Cucumber-Radish Salad 3.0 (35) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Put on a better-for-you fish fry—featuring cornmeal-crusted trout and a cool salad—and still have cash to spare! Ingredients 4 boneless trout fillets (1 pound total), patted dry Salt and pepper ¾ cup fine cornmeal ¾ cup full-fat plain yogurt, divided 2 tablespoons olive oil, divided 1 lemon, ½ juiced and ½ cut into wedges ⅓ cup roughly chopped fresh dill, divided 1 cucumber, thinly sliced 1 bunch radishes, thinly sliced Directions Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat. In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish, reducing heat if necessary. Combine lemon juice, 1/4 cup dill, and remaining 1/2 cup yogurt. Combine cucumber, radishes, and remaining dill. Season dressing and salad with salt and pepper. Serve alongside fish with lemon wedges. Andrew Purcell Cook's Notes Yogurt helps the cornmeal adhere and gives the mild fish a pleasant tang. When eating, watch out for small pin bones, which often remain even in boneless fillets. Rate it Print