Rocky Mountain Trout Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Bacon slices1⁄2 Pound
 White onions2 , thinly sliced, separated into rings
 Yellow cornmeal1⁄3 Cup (5.33 tbs)
 All purpose flour1⁄3 Cup (5.33 tbs)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Trout32 Ounce, cleaned, scaled (Four 8 Ounce Pieces)

Nutrition Facts

Serving size: Complete recipe

Calories 2119 Calories from Fat 804

% Daily Value*

Total Fat 90 g139.1%

Saturated Fat 20.6 g103%

Trans Fat 0 g

Cholesterol 586.2 mg

Sodium 3570.1 mg148.8%

Total Carbohydrates 98 g32.7%

Dietary Fiber 9.4 g37.4%

Sugars 11.8 g

Protein 215 g430.6%

Vitamin A 10.5% Vitamin C 41.4%

Calcium 46.1% Iron 99.4%

*Based on a 2000 Calorie diet

Directions

In a large skillet, fry bacon until crisp.
Remove bacon from skillet; drain on paper towels.
Crumble into large pieces.
Reserve 2 tablespoons bacon drippings in skillet.
Reserve remaining drippings.
Add onion rings to drippings in skillet; saute until soft and transparent.
Remove from skillet; set aside.
Add 2 to 3 tablespoons reserved drippings to skillet; heat.
In a shallow dish, combine cornmeal, flour, salt and pepper.
Rinse trout; shake dry.
Dip rinsed trout in cornmeal mixture, thoroughly coating both sides.
Pan-fry coated trout in hot bacon drippings 6 to 8 minutes, turning once, until coating is crisp and fish tests done.
Spoon sauteed onions and crumbled bacon around fish
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