Dutch Oven Trout

Every now and then, cowboys would come across a mountain stream filled with trout, and there would be a fish fry in the blink of an eye. If your skillet isn’t big enough to fit all the fish, cook them in batches and keep warm in a 200 degree oven until they’re all cooked.

4 slices Bacon
1/3 Cup Milk
1/2 Cup Yellow Cornmeal
1/2 Cup All-Purpose Flour
1/4 teaspoon Salt
1/4 teaspoon Freshly Ground Pepper
4 (10 – ounce) Rainbow or Mountain Trout, cleaned, with head and tails left on
3 Tablespoons Unsalted Butter
2 Tablespoons Lemon Juice
1 Scallion, finely chopped
1 Tablespoon finely chopped fresh Mint or 1 teaspoon dried Mint

Serves: 4 People

In a very large skillet, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain, leaving the fat in the skillet.
Place the milk in a shallow pie plate. In a plate, combine the cornmeal, flour, salt, and pepper. Dip the trout in the milk, then coat with the cornmeal mixture, then shake off the excess.
Place the trout in the skillet and cook over medium heat, turning once, until the coating is golden brown and the fish is opaque when flaked with a fork, about 4 minutes per side. Transfer the trout to a serving platter and cover with foil to keep warm.
Discard any fat in the skillet. Add the butter and melt over medium heat. Remove from the heat, add the lemon juice, scallion, and mint and drizzle over the trout. Crumble the bacon, sprinkle over the fish, and serve immediately.
By National Cowboy Hall of Fame, Oklahoma City

Back to all categories