8 slices of lean bacon
4 3/4 lb. brook trout,
1 cleaned
1 cup milk
1 cup crushed triscuit cracker
1 crumbs
A Recipe for
Pan-Fried Brook Trout With Bacon
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This Recipe for Pan-Fried Brook Trout With Bacon is one of thousands in the Recipes-to-go Meat Cookbook.
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
If you enjoy this Pan-Fried Brook Trout With Bacon Recipe - you should enjoy the recipe collections you can find on the websites below:
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The way you cut your meat reflects the way you live. |
| Confucius |
This is a recipe for Pan-Fried Brook Trout With Bacon from the recipe cookbook of Recipes-to-go (Meat)
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
In a large skillet cook the bacon over moderately low heat, turning
it, until it is just crisp and transfer it to paper towels to drain.
Dip the trout in the mlk and dredge them in the crumbs, packing the
crumbs well onto all sides to form a thick coating. In the fat
remaining in the skillet saute the trout over moderate heat for 5 to
6 minutes on each side, or until they are golden brown and just flake
when tested, and serve them with the bacon, crumbled. The Best of
Gourmet, 1986 Edition, Conde Nast Books, Random House, NY.
Serves: 4
Pan-Fried Brook Trout With Bacon Recipe brought to you by Recipes To-Go