Breakfast Trout with Bacon
Two of the rewards of rising early at West Branch Ponds Fishing Camps in Northern Maine are the pleasure of fresh caught trout, and coffee for all.
- 4 thick slices bacon
- Four 8 to 10-ounce trout, cleaned, heads and tails on
- 1 cup yellow cornmeal
- Salt and pepper
- 1/3 cup vegetable oil
Fry the bacon in a large, heavy skillet until brown and crisp, about 15 minutes. Drain on paper towels and set aside. Reserve the bacon fat in the pan.
Rinse the fish and dredge in the cornmeal. Salt and pepper both sides to taste. Add the vegetable oil to the bacon pan. Heat the pan until very hot, then fry the fish in the oil and fat for about 5 minutes. Carefully turn the fish (a wide, long spatula is ideal for the task), then cook the other side. Shake the pan frequently to ensure that the fish doesn't stick. Trout should be golden and crisp on the outside, moist and tender inside. (If your pan is too small, cook the fish in batches and keep warm in a low oven.) Serve 1 trout per person, garnished with the bacon.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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