2 tbsp extra virgin olive oil
2 medium shallots, minced
1 garlic clove, minced
¾ cup dry white wine
2 ½ tbsp fresh lemon juice
3 tbsp unsalted butter, cut into tablespoons
4 small jarred hot cherry peppers, seeded and chopped
1 tbsp finely chopped parsley, plus more for garnish
2 tsp salt packed capers, rinsed and chopped
½ tsp finely grated lemon zest, plus lemon wedges for serving
salt and pepper
½ cup all purpose flour
2 large eggs
1 ½ cups fine cornmeal
four 6-oz trout fillets with skin
¼ cup vegetable oil
In a medium saucepan, heat the olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, about 2 minutes. Add the wine and lemon juice and bring to a boil, then simmer over moderate heat until reduced to ½ cup, about 3 minutes. Remove from heat and whisk in the butter, 1 tbsp at a time, until incorporated. Stir in the hot peppers, 1 tbsp of parsley, the capers and lemon zest and season with salt and pepper. Keep warm over very low heat.
Spread the flour in a shallow bowl. In another shallow bowl, beat the eggs. In a third shallow bowl, spread the cornmeal. Season the trout with salt and pepper. Coat each fillet in flour, then dip in egg, letting the excess drip off, then dredge in the cornmeal.
In a large cast iron skillet, heat the vegetable oil until shimmering. Work in batches if necessary, add the trout fillets and cook over moderately high heat, turning once, until browned and crisp, about 4 minutes. Transfer to paper towels to drain, then transfer to platter. Spoon the warm sauce on top, garnish with chopped parsley and serve with lemon wedge.