Rocky Mountain Trout
|Bacon slices||1⁄2 Pound|
|White onions||2 , thinly sliced, separated into rings|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Trout||32 Ounce, cleaned, scaled (Four 8 Ounce Pieces)|
In a large skillet, fry bacon until crisp.
Remove bacon from skillet; drain on paper towels.
Crumble into large pieces.
Reserve 2 tablespoons bacon drippings in skillet.
Reserve remaining drippings.
Add onion rings to drippings in skillet; saute until soft and transparent.
Remove from skillet; set aside.
Add 2 to 3 tablespoons reserved drippings to skillet; heat.
In a shallow dish, combine cornmeal, flour, salt and pepper.
Rinse trout; shake dry.
Dip rinsed trout in cornmeal mixture, thoroughly coating both sides.
Pan-fry coated trout in hot bacon drippings 6 to 8 minutes, turning once, until coating is crisp and fish tests done.
Spoon sauteed onions and crumbled bacon around fish