Cornmeal Crusted Trout With Preserved Lemon Yogurt

Ingredients

• Yogurt Sauce
• 3/4 cup plain whole-milk yogurt
• 1/4 cup mayonnaise
• 1 whole preserved lemon, seeded and minced
• 3 tablespoons preserved lemon brine
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Fennel Slaw
• 1 tablespoon whole-grain mustard
• 1 small shallot, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
• 1 tablespoon extra-virgin olive oil
• 1 medium fennel bulb, stalks removed, bulb thinly shaved with a mandoline
• 2 celery stalks, thinly sliced
• 1 tablespoon fennel fronds, roughly chopped (optional)
• Trout
• 1 1/2 cups whole milk
• 4 (6-ounce) skin-on trout fillets
• 3/4 cup cornmeal
• 2 tablespoons all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 cup neutral oil, such as safflower or canola oil

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