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1
Preheat the oven to 300 degrees F. Coarsely grind the oatmeal in a food processor.
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2
Transfer to a shallow dish and season with salt and pepper.
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3
Beat the egg and milk in another shallow dish.
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4
Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
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5
Transfer to a paper-towel-lined plate.
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6
Remove and reserve all but about 2 tablespoons drippings from the skillet.
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7
Add the leeks and garlic to the skillet and cook until tender, about 5 minutes.
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8
Add the parsley, bacon, and salt and pepper to taste; keep warm.
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9
Line a baking sheet with a double layer of paper towels.
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10
Dredge the trout in the oats, dip in the milk mixture and then in the oats again, turning to coat.
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11
Heat the reserved bacon drippings with the olive oil in another large skillet over medium-high heat.
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12
Fry the trout in batches until golden on one side, about 3 minutes, then flip and fry until cooked through, about 2 more minutes.
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13
Transfer to the prepared baking sheet and keep warm in the oven.
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14
Add the vinegar to the skillet and bring to a boil.
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15
Serve the trout with the leeks and drizzle with the vinegar dressing
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16
Photograph by Kate Mathis
