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Rocky Mountain Trout

Ingredients
  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)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Trout 32 Ounce, cleaned, scaled (Four 8 Ounce Pieces)
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish

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