Pan-Fried Trout With Bacon and Sage
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
4 whole trout (1/2 to 3/4 lb or 250 to 375 g each)
1/4 cup (50 mL) chopped fresh sage OR 2 tsp (10 mL) dried sage, crumbled
1-1/2 tsp (7 mL) salt
3/4 tsp (3 mL) black pepper
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) white or yellow cornmeal
2 tbsp (30 mL) bacon or ham drippings
2 tbsp (30 mL) vegetable oil
Directions
Pat fish dry and sprinkle inside and out with 2 tablespoons of the sage, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. On a piece of wax paper, combine flour, cornmeal, and 2 tablespoons of the sage, 1/4 teaspoon (1 mL) of the salt, and 1/4 teaspoon (1 mL) of the pepper. Coat fish, shake off excess, and set aside. Spray sides of a large skillet with nonstick cooking spray. Over moderately high heat, heat 1 tablespoon (15 mL) each of the bacon drippings and oil 1 minute. Working with 2 fish at a time, sauté for 5 minutes. Using 2 pancake turners, turn fish and sauté until fish almost flakes at the touch of a fork — about 5 minutes more. Transfer to a heated serving platter and keep warm while sautéing the remaining fish the same way.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:627
