Brookside Trout

Ideally, trout make the shortest trip possible from brook to pan, which accounts for the many simple campsite recipes. Trout sizzled in bacon is not only simple, but such a mouth-watering combination that it is popular from sunup to sundown.

4 to 8 pan-size trout, cleaned
8 slices lean bacon
Salt and pepper
1 fresh lemon, cut in wedges (optional)

Fry the bacon in a skillet over medium heat until it is crisp and brown. Remove the bacon and drain on a paper towel.

Meanwhile, rinse the fish in cool water, and pat dry inside and out. Sprinkle the cavities of the fish with salt and pepper. Dip each fish in milk, and roll in flour (a quick-mixing flour, like WondraTM, which comes in a handy canister, works especially well; or use cornmeal or a half-and-half mixture of cornmeal and flour).

Fry the fish two or three at a time in the hot bacon fat for about 5 minutes on each side, turning the fish carefully with a large spatula or pancake turner.

When the trout is cooked‹the fish flakes easily with a fork‹tuck a bacon strip in each fish or sprinkle large bacon bits on top, and serve the fish hot from the skillet with wedges of lemon.

Pour a fresh cup of coffee or drink for those still patiently waiting, and cook the rest of the fish.

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This recipe is copyright ©1985, 1999 William and Loretta Marshall.
Questions and comments can be sent here.
Page last updated 6/16/99.