Cornmeal Fried Trout with Bacon and Crown Maple Syrup
There’s nothing like trout fried in a well-seasoned cast-iron skillet with some bacon fat. This honey-sage butter is a little different; it adds a lightly sweet, woodsy note to the fish and balances the salty bacon. Try this with Winter Root Slaw and a puddle of grits made with the same stone-ground cornmeal used to coat the fish. Serves 4.
- Finely chop four of the sage leaves and mix with 1 tablespoon of the butter and the Crown Maple Syrup in a small bowl. Set aside.
- Pour the cornmeal into a shallow, rimmed plate or pie pan and whisk in the baking powder, salt, and a few grinds of pepper. In a second similar plate or pan, whisk the egg white with the water. Pat the trout dry and dip both sides of each fillet into the egg white mixture and then the cornmeal mixture to coat.
- In a large sauté pan, or preferably a cast-iron skillet, cook the bacon until crisp and then set it aside on a paper towel to drain. Pour off all but 2 tablespoons of bacon fat and reserve. Add 1 tablespoon of the butter to the skillet. Heat over medium-high until the fat is sizzling.
- Add the fish to the skillet, two fillets at a time, and fry until crisp, about 4 minutes on each side. As the fish comes hot out of the pan, scoop a little maple-sage butter onto each fillet so it melts into the hot crust. Cover the first batch loosely with foil while finishing the second batch.
- Add a little more bacon fat and the remaining tablespoon of butter to the pan and fry the remaining fillets along with the remaining whole sage leaves, which should take just 1 minute to crisp and can be removed while the fillets finish cooking. Serve the trout topped with the fried sage leaves and crumbled bacon.