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Photo: Noel Barnhurst Photo by: Photo: Noel Barnhurst

Bill's Trout

Notes: Clean fish soon after they're caught, keep cool, and cook within 24 hours. If cooked right away, the fish tend to curl in the pan, so gently flatten with pancake turner to brown them evenly. Serve with stir-fried or grilled vegetables. Try leeks, fennel, zucchini, carrots, or bell peppers.

Nalgene containers (leakprook bottles and jars) can be found at most outdoor supply stores.

Sunset MAY 1997

  • Yield: Makes 4 servings


  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • Salt and pepper
  • 5 or 6 slices bacon (about 1/4 lb.) to make 2 to 4 tablespoons bacon drippings (or use same amount of salad oil)
  • 4 fresh-caught trout (up to 1 lb. each) or similar freshwater fish


1. At home: Put cornmeal, flour, salt, and pepper in a 1-gallon zip-lock plastic food bag. Pack bacon drippings in a small, widemouthed Nalgene jar (see notes). Transport in an insulated chest.

2. In camp: Gut fish. If desired, or for fit in pan, cut off heads and tails. Rinse fish well.

3. Put fish in the plastic bag with the cornmeal mixture and shake to coat.

4. Put bacon drippings in a nonstick 10- to 12-inch frying pan over medium heat. When hot, add fish to pan without crowding. Brown well and cook just until thickest part flakes easily when prodded to the bone, about 5 minutes per side, depending on size. If desired, serve bacon with fish.

Nutritional Information

Amount per serving
  • Calories: 435
  • Calories from fat: 41%
  • Protein: 48g
  • Fat: 20g
  • Saturated fat: 4.2g
  • Carbohydrate: 13g
  • Fiber: 0.7g
  • Sodium: 148mg
  • Cholesterol: 134mg

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Bill's Trout recipe