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| What You Need: |
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8 strips of fat bacon
4 brook trout, about ¾ to 1 pound each, eviscerated but with heads and tails left on
Salt
Freshly ground black pepper
1½ to 2 cups white or yellow cornmeal |
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| How To Cook: |
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1. In a large, heavy skillet, cook the bacon over moderate heat until it has rendered all its fat and is brown and crisp. Transfer the bacon to paper towels to drain.
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2. Wash the fish under cold running water and dry them thoroughly with paper towels. Sprinkle them inside and out with salt and a few grindings of black pepper, then dip them in the cornmeal, shaking them gently to remove any excess. Heat the bacon fat in. the skillet over high heat until a light haze forms over it.
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3. Add the fish and cook them for about 5 minutes on each side, turning them over carefully with tongs. Regulate the heat so that the trout will brown evenly without burning. Remove them to a heated platter, arrange the bacon strips around them and serve at once.
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