4 fish, gutted and cleaned, rinsed in cold water, tails intact.
Heads removed – I don’t like my food looking back at me.
1 cup of flour (my preference)
1/2 cup flour & 1/2 cup cornmeal
1 tsp salt
1 tsp ground black pepper
3 tblsp olive oil or any vegetable oil.
Optional: Lemon cut in wedges for garnish.
Heat oil in cast-iron skillet over medium heat.
In shallow dish, combine flour [cornmeal] salt, pepper.
Raise heat to high.
Dredge fish in flour mixture and fry in hot oil 4-6 minutes on each side
until meat flakes with a fork.
Serve garnished with lemon wedge if desired.
To bone the trout:
Slit the trout down the back and seperate halves.
The spine/bones will be with one half and can be removed.
Examine the bones for missing ‘ribs’, which will be easily found by matching the location.
How To Baconify Your Bourbon
“Why would you want to put bacon in your bourbon?
If you have to ask, this isn’t the post for you”.
A 750 ml bottle (fifth) of good bourbon.
I drink Old Charter when I can find it.
The best smoked bacon you can find.
Fry 3-4 slices of bacon.
Retain a ounce or so of the rendered fat, let cool but not solidify.
Do whatever you like with the bacon. You’ll think of something. 😀
Pour the fat and the bourbon in a glass jar and let sit to taste.
Several hours to a few days.
Put jar in freezer overnight.
Fat will congeal and is easily removed/strained.
Strain thru coffee filter if desired.
2 oz. Bacon Bourbon
1/4 oz. Maple Syrup.
2 dashes Angostura bitters.
Stir with ice and serve on the rocks. Garnish with twist of orange.
h/t The Agitator.