I had some trout thawing for dinner on the last Friday of lent. A couple of hours before dinner a thunderstorm came through and we lost power. So, the trout went quickly into the fridge, and we went out to dinner. The next day, I was about cook my originally scheduled dish, trout amandine, when I saw on the same page, sauteed trout with bacon! Let’s weigh that out, shall we…trout with almonds, trout with bacon, trout with almonds, trout with bacon. Yeah, it was a no-brainer.
Do, I even have to tell you that it was wonderful! I mean, c’mon people, trout breaded in cornmeal and fried up in some bacon grease, what’s not to love.
Sauteed Trout with Bacon
from How To Cook Everything: Simple Recipes for Great Food by Marc Bittman
2 whole trout, gutted and split or filleted
4 slices of bacon (or more, much more)
1 cup cornmeal
salt and freshly ground black pepper to taste
minced fresh parsley leaves for garnish
Cook the bacon in a skillet (cast iron preferred). When the bacon is crisp, remove it to a warm oven.
Rinse and dry the fish. Dredge the fish in the cornmeal and place int the pan, and raise the heat to high. Season with salt and pepper.
Cook until nicely browned on both sides and the fish is cooked through, about 8 to 12 minutes total. Garnish with the bacon and parsley.