Farm-raised rainbow trout is an environmentally responsible choice. Serve this crusty, crisp fish with either a green salad topped with extra crumbled bacon or our Classic Tangy Coleslaw.
HANDS-ON TIME
15 minutes
TOTAL TIME
20 minutes
MAKES
4 servings
INGREDIENTS
4 strips thick-cut bacon
½ tsp each salt and black pepper
¼ tsp cayenne pepper
4 rainbow trout fillets (each about 170 g)
⅔ cup buttermilk
⅓ cup cornmeal
⅓ cup all-purpose flour
2 tbsp chopped fresh parsley
DIRECTIONS
In skillet, fry bacon over medium heat until crisp, turning occasionally, about 5 minutes. Transfer bacon to paper towel–lined plate; pour fat into heatproof container. Set aside.
Stir together half each of the salt, black pepper and cayenne pepper; sprinkle over fish.
Pour buttermilk into shallow dish. In separate dish, whisk together cornmeal, flour, parsley and remaining salt, black pepper and cayenne pepper. One piece at a time, dip fish into buttermilk, letting excess drip back into dish; dredge in flour mixture, turning and patting to coat.
In clean skillet, heat 2 tbsp of reserved fat over medium heat; working in batches, cook fish, turning once and adding more fat as needed, until fish flakes easily when tested, 6 to 8 minutes per batch. Serve with bacon.
NUTRITIONAL INFORMATION, PER SERVING: about 445 cal, 40 g pro, 24 g total fat (8 g sat. fat), 14 g carb, 1 g fibre, 117 mg chol, 564 mg sodium, 745 mg potassium. % RDI:14% calcium, 9% iron, 15% vit A, 12% vit C, 29% folate.
TIP FROM THE TEST KITCHEN
Have a little extra oil on standby, in case the bacon doesn’t yield quite as much fat as you need for frying.
