A visit to Lake Bohinj, Slovania in the Julian Alps; a rustic, local recipe; and a gondola ride down a mountain.
1/2 cup flour
3 eggs
2 cups cornmeal
1 cup panko bread crumbs
2 teaspoons smoked paprika
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons salt
Vegetable oil for frying
4 wild caught whole trout, cleaned
2 lemons, sliced thin
Preheat oven to 400 degrees F. In a pie plate (or other type of bowl), put flour. In another, lightly beat eggs. In a third, mix together cornmeal, panko, paprika, garlic and salt. Place the three dishes by the stove.
In a large, oven-proof skillet, heat about 1/2" of vegetable oil. Triple-dip the trout - first in flour, then in eggs, then in cornmeal mixture. Fry until golden, turning once. Remove from heat. Arrange lemon slices over the top and put trout in the oven for ten minutes. Serves 4. Note: You can use this recipe for many types of fish and also for fish fillets.