Pan-Fried Trout with Bacon

Bon Appétit |  April 2001

 yield: Makes 2 servings; can be doubled

Steamed spinach and parsleyed baby red potatoes round out this seasonal plate. Chocolate cream pie is always in season.

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Ingredients

• 4 bacon slices
• 5 tablespoons butter
• 2 8- to 10-ounce trout, boned
• All purpose flour
• 1 cup thinly sliced green onions
• 2 tablespoons fresh lemon juice
• 4 teaspoons drained capers
• 2 teaspoons chopped fresh tarragon

Preparation

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

Although I don’t keep any trout that I catch, and truth is I don’t catch that many, I still like to have trout on a plate every so often.  Here then are some of my favorite recipes. I’ll include more in the future…after I’ve tried them of course.

Camping Food Ideas from FamilyFun

 Pan-Fried Trout

After a long day of outdoor activities, nothing satisfies appetites as much as a meal cooked over a hot campfire. Here are our tried-and-true favorites–pan-fried trout and three campfire breads–sure to please even the choosiest of campers.

Here is a quick fish-coating mix to pack and take along on a fishing trip. Young anglers who like extra crunch could use cornmeal instead of flour.

Ingredients

1/2 cup all-purpose flour or cornmeal
2 tsp. dried parsley
1 tsp. dried minced onions
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. dried lemon peel
1/4 tsp. pepper
A pinch of cayenne
2 9-oz. trout, cleaned and filleted
1 tbsp. butter or oil

At home, mix the dry ingredients in a large sealable plastic bag. At the camp, shake the cleaned fish in the bag of dry mix. Heat the butter or oil in a heavy frying pan set on a grill about 1 inch above hot coals. Cook the coated fish for six minutes, flip it over and continue cooking until it flakes. Serves four.