Cornmeal-Crusted Trout with Cucumber-Radish Salad

Prep Time:
25 mins
Total Time:
25 mins

Put on a better-for-you fish fry—featuring cornmeal-crusted trout and a cool salad—and still have cash to spare!


  • 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

  • cup roughly chopped fresh dill, divided

  • 1 cucumber, thinly sliced

  • 1 bunch radishes, thinly sliced


  1. 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.

  2. 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.

  3. 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.

    Cornmeal-Crusted Trout with Cucumber-Radish Salad
    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.

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