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Trout: Pan-Fried Rainbow Trout with Bacon and Pecans

Source of Recipe


From "A Return to Sunday Dinner"






List of Ingredients



• Four 12-ounce fresh boneless rainbow trout
  
• 1 cup buttermilk
  
• 2 Tbsp lemon pepper
  
• 1/2 tsp salt
  
• 1 cup finely ground pecans
  
• 1 cup cracker crumbs
  
• 8 strips bacon
  






Instructions



1. Prepare the trout: Cut the head and tail from each boneless trout and discard; split each trout lengthwise down the back into 2 fillets, and remove the fins.
   
   
2. Whisk buttermilk with lemon pepper and salt, and pour into a flat dish or pie plate. Combine ground pecans with the cracker crumbs in a second flat dish or pie plate. Cook bacon in a large skillet over medium heat until it just begins to crisp, then remove with a slotted spoon and drain on a paper towel; leave bacon fat in the skillet.
   
   
3. Dip each fillet in seasoned buttermilk and then in crumb mixture, pressing crumbs gently into fillets to form a thick, even coating.
   
   
4. Reheat bacon fat in skillet over high heat. Working in 2 batches, place fillets skin-side up in the skillet and brown for 3 to 4 minutes. Carefully turn the fillets over and brown for 2 to 3 minutes more, then transfer to a baking sheet and repeat the process with the remaining fillets.
   
   
5. When you are done, broil fillets on the baking sheet for 1 minute to finish the cooking process. Transfer to a platter with the skin side down; crumble the crisp bacon over the top and garnish, if desired, with lemon wedges. Serve immediately.
   
   Makes 8 servings.