Bill’s Trout

Notes: Clean fish soon after they're caught, keep cool, and cook within 24 hours. If cooked right away, the fish tend to curl in the pan, so gently flatten with pancake turner to brown them evenly. Serve with stir-fried or grilled vegetables. Try leeks, fennel, zucchini, carrots, or bell peppers.

Nalgene containers (leakprook bottles and jars) can be found at most outdoor supply stores.

1/2 cup cornmeal

1/2 cup all-purpose flour

Salt and pepper

5 or 6 slices bacon (about 1/4 lb.) to make 2 to 4 tablespoons bacon drippings (or use same amount of salad oil)

4 fresh-caught trout (up to 1 lb. each) or similar freshwater fish

Step 1

At home: Put cornmeal, flour, salt, and pepper in a 1-gallon zip-lock plastic food bag. Pack bacon drippings in a small, widemouthed Nalgene jar (see notes). Transport in an insulated chest.

Step 2

In camp: Gut fish. If desired, or for fit in pan, cut off heads and tails. Rinse fish well.

Step 3

Put fish in the plastic bag with the cornmeal mixture and shake to coat.

Step 4

Put bacon drippings in a nonstick 10- to 12-inch frying pan over medium heat. When hot, add fish to pan without crowding. Brown well and cook just until thickest part flakes easily when prodded to the bone, about 5 minutes per side, depending on size. If desired, serve bacon with fish.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 435Calories from Fat 41

% Daily Value *
Total Fat 20g31%

Saturated Fat 4.2g22%
Cholesterol 134mg45%
Sodium 148mg7%
Total Carbohydrate 13g5%

Dietary Fiber 0.7g3%
Protein 48g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Bill’s Trout