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Fish and Shellfish, Mains, Quick and Easy

Pan fried trout

Pan fried trout
Bob Chamberlin / Los Angeles Times

It's dawn, and you're camped at a small creek in the Sierra Nevada foothills, just south of Mammoth, a few hours from the chaos of Los Angeles. Maybe you're at Rock Creek, maybe McGee Creek. The quaking aspens and pine ... Read more

Total time: 15 minutes | Serves 2
  • 6 to 8 slices bacon
  • 2 (½- to 3/4-pound) whole trout, cleaned and scaled
  • Salt and pepper
  • Flour
  • 1 to 2 tablespoons butter
  • 1 lemon

Step 1In a cast-iron skillet, render the bacon over a low and sweet fire. Remove and drain the bacon, leaving the fat in the pan.

Step 2Season the trout with salt and pepper, and flour the trout lightly. Add the trout to the skillet and fry in the bacon fat until crisp and golden-brown, 3 to 4 minutes. When the fish is nearly cooked, add the butter to brown and squeeze the juice of the lemon into the skillet.

Step 3Remove the trout from the pan and spoon some of the brown butter over the fish. Serve the trout with the reserved slices of bacon.

Note: Adapted from a recipe by Michael Cimarusti.

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