Hemingway’S Trout

This classic dish features whole trout stuffed with a fragrant mixture of green onions, parsley, and lemon juice, then wrapped in crispy bacon for a smoky, savory finish. The fish is dredged in a blend of baking mix and cornmeal before being pan-fried to golden perfection. The result is a tender, flaky interior with a crunchy, herbaceous crust. It&# 226;ÂÂs an elegant yet rustic meal that feels special enough for guests but is simple enough for a weekend dinner. Serve with lemon wedges to cut through the richness of the bacon and butter.

Cooking Method: Frying

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 20.0

Dietary: Gluten-free

Description

This classic dish features whole trout stuffed with a fragrant mixture of green onions, parsley, and lemon juice, then wrapped in crispy bacon for a smoky, savory finish. The fish is dredged in a blend of baking mix and cornmeal before being pan-fried to golden perfection. The result is a tender, flaky interior with a crunchy, herbaceous crust. It&# 226;ÂÂs an elegant yet rustic meal that feels special enough for guests but is simple enough for a weekend dinner. Serve with lemon wedges to cut through the richness of the bacon and butter.

Ingredients

3 Green Onions, chopped OR
1/4 cup Freeze-dried chives
1 tablespoon Chopped parsley OR

Directions

1
Combine chopped green onions, parsley, lemon juice, and pepper in a small bowl to create the stuffing mixture.
2
Season the cavities of the cleaned trout with salt, then spread the onion mixture evenly inside each fish.
3
In a wide frying pan over medium heat, cook bacon strips until crisp, then remove and drain on paper towels.
4
Leave 2 to 3 tablespoons of bacon drippings in the pan for cooking, reserving the rest if desired.
5
Mix the baking mix and cornmeal together on a sheet of wax paper or a large plate.
6
Dredge each stuffed trout in the baking mix and cornmeal mixture, coating both sides thoroughly.
7
Place half of the trout in the hot pan with the bacon drippings.
8
Cook the trout, turning once, until lightly browned and the fish flakes easily with a fork (about 5 minutes per side for 1-inch thick fish).
9
Remove cooked trout from the pan and keep warm; repeat the process with the remaining fish in the reserved drippings.
10
Slip a strip of crispy bacon into the cavity of each cooked trout before serving.
11
Garnish with lemon wedges if desired and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 20.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the trout is cleaned and scaled before stuffing. If using larger trout, increase cooking time by 2-3 minutes per side.

For a lighter version, you can reduce the amount of bacon used for wrapping, though the flavor will be less intense.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to maintain moisture.

Keywords: trout, bacon, pan-fried, herbs, lemon, green onions, parsley, cornmeal, whole fish, classic, dinner, seafood, smoky, crispy, stuffed fish, weeknight meal, easy fish, comfort food, american cuisine, party food

Read it online: https://www.chefs-mate.com/recipe/hemingways-trout/