Pan-Fried Trout With Bacon
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Cook bacon in large skillet over medium heat until crisp, about 8 minutes
2
Transfer to paper towels to drain
3
Crumble bacon
4
Pour off all but 3 tablespoons drippings from skillet
5
Add 1 tablespoon butter and stir to melt
6
Sprinkle fish with salt and pepper
7
Coat flesh side of fish with flour; shake off excess
8
Add fish, flesh side down, to skillet
9
Cook 2 minutes
10
Turn fish over
11
Cook until just opaque in center, about 2 minutes
12
Transfer fish to 2 plates
13
Pour off drippings from skillet; wipe skillet clean
14
Melt 4 tablespoons butter in same skillet over medium heat
15
Add all but 2 tablespoons onions; sauté 3 minutes
16
Stir in bacon, lemon juice, capers, and tarragon
17
Season sauce with salt and pepper
18
Pour sauce over fish
19
Sprinkle fish with 2 tablespoons green onions
20
Cook bacon in large skillet over medium heat until crisp, about 8 minutes
21
Transfer to paper towels to drain
22
Crumble bacon
23
Pour off all but 3 tablespoons drippings from skillet
24
Add 1 tablespoon butter and stir to melt
25
Sprinkle fish with salt and pepper
26
Coat flesh side of fish with flour; shake off excess
27
Add fish, flesh side down, to skillet
28
Cook 2 minutes
29
Turn fish over
30
Cook until just opaque in center, about 2 minutes
31
Transfer fish to 2 plates
32
Pour off drippings from skillet; wipe skillet clean
33
Melt 4 tablespoons butter in same skillet over medium heat
34
Add all but 2 tablespoons onions; sauté 3 minutes
35
Stir in bacon, lemon juice, capers, and tarragon
36
Season sauce with salt and pepper
37
Pour sauce over fish
38
Sprinkle fish with 2 tablespoons green onions