Cornmeal Crusted Trout

1/4 cup cornmeal
1 tablespoon flour
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
4 six ounce trout fillets
1 egg, beaten
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

1. Combine cornmeal, flour, garlic powder, oregano, salt and pepper and lay out on a plate.
2. Press the flesh of the trout into the beaten egg and then into the cornmeal.
3. Heat a large skillet over medium-high heat and add the olive oil. Melt butter in the olive oil, then cook the trout, cornmeal side down, until crisp. Flip and cook on the skin side until the center of the fillet is opaque.
4. Drizzle with lemon juice to serve.

Makes 4 servings