Pan-fried Trout

Name: Pan-fried Trout
Yield: Makes 4 servings
Ingredients: 4 trout, deboned but with head and tail intact; 1/4 cup milk; 2/3 cup cornmeal; 1/3 cup all-purpose flour; 1 TB. fresh thyme leaves or 1 tsp. dried thyme; 1/4 tsp. cayenne pepper; salt and pepper to taste; 8 slices bacon; lemon wedges

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4 servings

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Ronnie's Notes

Trout is sweet, soft and delicate, and the crunchy crust and crispy bacon in this recipe are the perfect contrast.

Prep time: less than 15 minutes

Region: Northwest

Ingredients

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Instructions

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Rinse the trout and wipe them dry.

Dip them in the milk.

In a plate, combine the cornmeal, flour, thyme, cayenne pepper and some salt and pepper and mix with a fork until the mixture has a uniform color.

Make two gashes on both sides of the fish with the tip of a sharp knife.

Coat the fish with the cornmeal mixture.

Fry the bacon until it is crispy.

Remove the pieces and set them aside.

Fry the fish over moderate heat in the pan used to cook the bacon.

You can fry the fish two at a time and keep the cooked fish warm in a 200 degree oven, or use two pans.

Fry the fish for per side or until the skin is crispy and the interior flesh is white and firm.

Serve with the bacon on top and some lemon wedges on the side.

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