Cornmeal-Crusted Trout with Bacon

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Fish · low-carb, high-protein

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Ingredients

• 4 (6 oz each) trout fillets
• 2 slices thick-cut bacon
• 1/2 cup stone-ground cornmeal
• 1/4 cup all-purpose flour
• 1/4 cup buttermilk
• 1/2 tbsp unsalted butter
• 1 lemon
• 2 scallions
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Method (tap to check — screen stays awake)

1. Lay the bacon in a cold cast-iron skillet, set it over medium heat and cook 8 to 10 minutes, turning once, until crisp; move it to paper towels and pour off all but about 3 tablespoons of fat.
2. Mix the cornmeal, flour, salt, pepper and cayenne in a shallow dish.
3. Pat the trout dry, dip each fillet in the buttermilk and press it into the cornmeal on both sides until evenly coated.
4. Bring the bacon fat back to medium-high until it shimmers and lay the fillets in flesh-side down.
5. Fry 3 to 4 minutes without moving them, until the crust is set and deep gold, then turn carefully with a fish spatula.
6. Add the butter to the pan and cook 2 to 3 minutes more, until the skin side is crisp and the fish is opaque, flakes easily and reads 145°F at the thickest point.
7. Crumble the bacon over the fillets, scatter the sliced scallions and serve with lemon wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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