You may also like
Categories:Viewed: 38 - Published at: 2 years ago
Ingredients
- 2 whole trout, bone in or boned, head on or off
- 2 cups buttermilk
- 2 pieces thick cut smoked bacon
- 1 lemon, thin sliced in 1/2 moons
- 2-3 tablespoons chopped Italian parsley
- 2 tablespoons all purpose flour
- 1/2 cup fine ground cornmeal of excellent quality
- 1/8 teaspoon cayenne
- salt & pepper
Method
- Soak fish in buttermilk for an hour. This is not necessary if your fish are very fresh, as in just-caught.
- In a large cast iron skillet, render the bacon over low heat until it is about 1/2 cooked. Remove the bacon and drain on paper towels.
- On a plate, or in a shallow dish, stir together the cornmeal, flour, cayenne and a healthy pinch of salt.
- Remove the fish from the buttermilk and set on a work surface. Divide the lemon slices and place half inside the cavity of each fish, overlapping the slices, and then sprinkling with parsley, salt and pepper.
- Wrap a slice of partially cooked bacon around each fish. Roll the fish in the cornmeal mixture.
- Heat the bacon fat up again until it is very hot. Slip in the fish and cook 4-6 minutes per side, or until crisp and cooked through. The time will need to be adjusted depending on whether the fish is boned.
