* Leroy'S Trout *
Deliciously crispy trout baked with bacon, seasoned with cornmeal and flour, offering smoky, savory flavors perfect for a hearty seafood meal.
Ingredients
Instructions
- Clean the trout and roll in a mixture of cornmeal, flour, salt, and pepper.
- Insert half a slice of bacon into the cavity of each trout.
- Fry the trout in equal parts butter or margarine and shortening until cooked through and golden brown.
Tips & Substitutions
For a crispier coating, let the rolled trout rest for about 10 minutes before frying. If cornmeal isn't available, you can substitute with breadcrumbs for a different texture. Adding a sprinkle of paprika can enhance the flavor. For a healthier twist, consider using olive oil instead of butter or margarine. Pairing with a light salad can balance the richness of the bacon.
Serving Suggestions
Serve the trout with a wedge of lemon for a bright finish and consider pairing it with a light salad or roasted vegetables. It also goes well with Linda Smith'S Ranch Beans for a hearty meal. A glass of chilled white wine or Strawberry Champagne complements the dish nicely, enhancing the overall dining experience.
Storage & Reheating
Store any leftover fried trout in an airtight container in the refrigerator for up to two days. To reheat, place the trout on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of * Leroy'S Trout * contains roughly 167 calories, with 7g protein, 18g carbohydrates, and 7g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1964mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen trout for this recipe?
Yes, frozen trout can be used, but make sure to thaw it completely in the refrigerator before cooking. This helps maintain the texture and prevents excess moisture during frying. Pat the fish dry after thawing to ensure a crispy coating.
What can I substitute for bacon in this recipe?
If you're looking for a bacon substitute, try using smoked turkey or pancetta for a similar flavor without the pork. For a vegetarian option, consider using a smoked tofu or tempeh, although it will change the flavor profile slightly.
How can I tell when the trout is cooked through?
Trout is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should appear opaque and the skin crispy. Keep an eye on it while frying to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).