- 8 strips of bacon
- 4 brook trout, about 3/4 to 1 lb each, eviscerated but with heads and tails on
- Freshly ground black pepper
- 1 1/2 to 2 cups white or yellow cornmeal
In a large, heavy skillet, cook the bacon over moderate heat until it has rendered all its fat and is brown and crisp.
Wash the fish under cold running water, and dry them thoroughly with paper towels. Sprinkle them inside and out with salt and a few grindings of black pepper. Dip them in cornmeal, shaking them gently to remove any excess.
Heat the bacon fat in the skillet over high heat until a light haze forms over it. Add the fish and cook them for about 5 minutes on each side, turning them over carefully with tongs.
Regulate the heat to that the trout will brown evenly without burning. Remove to a heated platter, arrange the bacon strips around them, and serve at once. Serves 4.
More "Lost" Fish RecipesFish in Beer Sauce (1949)
Sole with Grapes in White Wine (1961)
(Origin - "Recipes : American Cooking -- Foods of the World" published by Time-Life Books, 1968.)