Directions

1. Rinse trout fillets and pat dry with paper towels.
2. In a shallow bowl, combine cornmeal, salt, pepper, paprika, and garlic powder.
3. In another bowl, whisk together eggs and milk.
4. Dip each trout fillet into the egg mixture, then coat evenly with the cornmeal mixture.
5. Heat oil or butter in a large skillet over medium heat.
6. Place fillets skin-side down in the skillet and cook for about 5-7 minutes per side, until golden brown and cooked through.
7. Carefully flip once to avoid breaking the fillets.
8. Remove from heat and drain on paper towels if needed.
9. Serve warm with lemon wedges and garnish with fresh parsley.