Crown Maple Recipes

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Cornmeal Fried Trout with Bacon

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. 

PREP :

5 min

TOTAL TIME :

15 min

SERVINGS :

4

Ingredients

2 tsp Crown Maple Amber Color and Rich Taste Syrup
3 tbsp Unsalted Butter, room temperature
3/4 cup Yellow or White Cornmeal, preferably stone ground
1 1/2 tsp Baking Powder
1 tsp Coarse Kosher Salt
Freshly Ground Pepper, to taste
1 Large Egg White
2 tsp Water
4 Brook or Rainbow Trout Fillets, 6-8 oz each
6 pieces Thick Cut Bacon

Directions

STEP ONE

Finely chop four of the sage leaves and mix with 1 tbsp of butter and Crown Maple Syrup in a small bowl.  Set aside.

STEP TWO

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.

STEP THREE

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 tbsp of the butter to the skillet.  Heat over medium-high until the fat is sizzling.

STEP FOUR

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.

STEP FIVE

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.  

STEP SIX

Serve the trout topped with the fried sage leaves and crumbled bacon.