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Bill's Trout

Source of Recipe


Carole Latimer



List of Ingredients



• ½ cup cornmeal
  
• ½ cup all-purpose flour
  
• Salt and pepper
  
• 5 or 6 slices bacon (about ¼ pound) to make 2 to 4 Tbsp bacon drippings (or use same amount of salad oil)
  
• 4 fresh-caught trout (up to 1 pound each) or similar freshwater fish
  






Instructions



1. At home:
   Put cornmeal, flour, salt and pepper in a one-gallon Ziplock plastic food bag. Pack bacon drippings in a small, widemouthed Nalgene jar. Transport in an insulated chest.
   
   
2. In camp:
   Gut fish. If desired, or for fit in pan, cut off heads and tails. Rinse fish well. Put fish in plastic bag with the cornmeal mixture and shake to coat.
   
   
3. Put bacon drippings in a nonstick 10- to 12-inch frying pan over medium heat. When hot, add fish to pan without crowding. Brown well and cook just until thickest part flakes easily when prodded to the bone, about 5 minutes per side, depending on size. If desired, serve bacon with fish.
   
   Makes 4 servings.
   
   






Final Comments


Clean fish soon after they're caught, keep cool, and cook within 24 hours. If cooked right away, the fish tend to curl in the pan, so gently flatten with a pancake turner to brown them evenly.