Hemingway'S Trout

1. 1

   Soak fish in buttermilk for an hour. This is not necessary if your fish are very fresh, as in just-caught.

2. 2

   In a large cast iron skillet, render the bacon over low heat until it is about 1/2 cooked. Remove the bacon and drain on paper towels.

3. 3

   On a plate, or in a shallow dish, stir together the cornmeal, flour, cayenne and a healthy pinch of salt.

4. 4

   Remove the fish from the buttermilk and set on a work surface. Divide the lemon slices and place half inside the cavity of each fish, overlapping the slices, and then sprinkling with parsley, salt and pepper.

5. 5

   Wrap a slice of partially cooked bacon around each fish. Roll the fish in the cornmeal mixture.

6. 6

   Heat the bacon fat up again until it is very hot. Slip in the fish and cook 4-6 minutes per side, or until crisp and cooked through. The time will need to be adjusted depending on whether the fish is boned.

* Per serving · 4 servings · Values may vary.

No additional tips available.