Recipe by Jim Lekander


  • 1 trout, whole
  • 4 slices bacon
  • 1/4 cup cornmeal
  • 1 dash salt and pepper
  • 1/4 red bell pepper, julienned
  • 1/4 green bell pepper, julienned
  • 2 slices onion, halved
  • 1 clove garlic, minced
  • 1/4 jalapeqo pepper, minced
  • 1/4 teaspoon cilantro, dried
  • 1 dash cayenne
  • 2 slices lemon


In a sauti pan, cook the bacon until crisp. Remove the bacon and leave the fat. In another bowl, mix the cornmeal, salt and pepper, cilantro and cayenne. Dip the cleaned and boned trout in milk and dredge through the cornmeal mixture. Heat the bacon fat in the sauti pan and add the trout, skin-side up. Add the vegetables and sauti until brown on the flesh side and turn. Sauti for an additional 2 minutes and remove. Dry on paper towels while the remaining vegetables are being sautied. Place trout on a plate, arrange the vegetables and drizzle some of the oil on top. Garnish with lemon and serve.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Southwestern Pan-Fried Trout