Cornmeal Crusted Trout recipe

1/2 cup low-fat milk
1/4 cup liquid egg substitute
1/8 teaspoon vanilla extract
1 cup fine cornmeal
5 tablespoons chopped fresh dill, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
4 (6-oz.) trout fillets
1/4 cup mayonnaise

In a medium bowl, whisk together the milk, egg substitute and vanilla.
Combine cornmeal, 4 tablespoons dill, salt and pepper in a shallow dish.
Dip trout into egg mixture, then dredge in cornmeal, until evenly covered.
Heat a large, nonstick skillet over medium-high heat.
Add oil and butter to heat.
When foam subsides, add fish and cook until golden brown on both sides and thoroughly cooked, about 6 to 10 minutes, depending on thickness of fillets.
In a small bowl, combine mayonnaise and remaining dill.
Place a dollop on each fish and serve immediately.

Makes 4 servings.