Eisenhower's Crusted Trout Recipe
Recipe type: Seafood
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 slices thick-cut artisanal bacon
  • 4 whole trout (12 to 16 ounces each), trimmed and gutted
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • About 1 cup white or yellow cornmeal, spread out on a plate
  • 1 lemon, cut into wedges for serving
  1. Place the bacon in a cold cast-iron skillet. Place it over medium heat or a campfire and cook the bacon until it is browned and crisp on both sides, 3 to 4 minutes per side, turning with tongs or a fork. Transfer the bacon to a plate lined with paper towels to drain. Reserve the fat in the skillet.
  2. Generously season each trout inside and out with salt and pepper. Holding each trout by the tail, dip it in the cornmeal, thoroughly coating both sides and shaking off the excess.
  3. Gently lower each trout into the skillet with the bacon fat. (It should be hot.) Pan fry the fish until golden brown on the outside and cooked through, 5 to 8 minutes per side. Start working over a medium-high heat and reduce the heat (or remove from the campfire for a minute) if the outside of the trout starts to burn before the fish are cooked through. To test for doneness, make a little cut in the back of the fish. The flesh next to the backbone should be white and should pull away from the bone easily.
  4. Drain the trout on the paper towels and transfer it to a platter or plates. Crumble the bacon over the trout (or just halve the slices) and serve it with lemon wedges for squeezing.
Recipe by 50 Campfires at https://50campfires.com/eisenhowers-crusted-trout-recipe/