- [Sheri] I am going to make one of my favorite trout dishes.

One of my favorite fish dishes.

I'm using gorgeous fillets of rainbow trout.

What I have here are two rainbow trout fillets.

They're boneless, and I have them soaking in milk because that milk is going to restore that fresh caught taste.

Now, if you caught your own fish, you can skip that.

But if you are buying fish, this milk is gonna bring back that babbling brook sort of freshness.

Now, what I have in this dish right here is some cornmeal and a little bit of flour, and I am going to add some Old Bay.

Old Bay isn't just for crab cakes, it is delicious on, on this any kind of fish or seafood dish that I'm just gonna stir these things together.

I'm going to lift my trout out of the milk, then I'm gonna move it over to my dredge, and I'm gonna hit these up with some salt and pepper.

So all I am doing now is as I'm sprinkling this mixture onto my fish.

So, I'm doing the same process to my second fillet.

You know, fillets that are thin like this are almost a convenience food.

They cook very quickly, making this a super simple, super easy recipe for a weeknight.

Now, I put a little oil in this pan, just enough to slick the bottom, but I'm also going to add some butter.

So this is it.

I'm gonna take my fish fillets and lay them in the pan flesh side down.

And I am going to let this cook until they are deep golden brown, about three minutes.

And while my fish cooks, I can't wait to tell you about this astonishingly delicious, gorgeous, creamy, fresh corn side dish, that's the perfect pairing.

- [Narrator] This is one of my favorite things to do with sweet, juicy, fresh corn on the cob.

Cut the top half of the kernels off the cobs into a large bowl.

Use the back of the knife or a spoon to scrape the remaining kernels and starchy liquid from the cobs.

Warm the butter in a pan until it foams.

Add the flour and whisk until smooth.

Whisk in the cream, stirring the corn, sugar, salt, and a splash of milk.

Simmer until the corn is just cooked through about five minutes, stirring occasionally.

Add a splash more milk if needed.

Season with pepper and taste for salt.

Keep warm over very low heat.

If it gets too thick before serving, stir in a little more milk.

You won't find a better side dish for this corn meal crusted trout.

- Isn't this corn easy?

You know, it's what some people would call old-fashioned cream corn, but I think it tastes almost like a fresh corn risotto.

You know, I have a lifelong association of corn and trout.

When I was a little girl, long before I started school, my sweet granddaddy would take me fishing up in the mountains.

We would go to a branch of the south fork of the New River, and we would fish, and instead of giving me fishing lures or ties, he would put a darling old red and white bobber on the end of my line and use corn as the bait.

Now the last thing I have to do here is put a little bit of lemon.

I love lemon with fish, obviously, for that little bit of hit of brightness.

I also love lemon with fresh tomatoes, and that's all this pretty little part in the middle is.

I took some cherry tomatoes, cut 'em in half, put a little herbs, chives, salt and pepper, and it makes almost like a relish for this great dish.

Now, I cannot wait another minute to taste this.

It's an unbelievable combination of textures.

Again, you've got the crunchy fish, you've got that creamy corn, you've got that pop, a fresh tomato.

Friends, this is a dish that started in my childhood that I'm gonna make for the rest of my days.

You're gonna love it.