In this recipe, we drain the bacon fat out of the pan and fry the fish in vegetable oil. For a more pronounced bacon flavour, you can use the bacon fat and omit the oil. Add lettuce and sliced tomato for a yummy twist on a BLT.
Ingredients
- 8 slices bacon
- 4 skinless rainbow trout fillets (1 lb/500 g)
- 1/4 tsp (1 mL) each salt and pepper
- 1/3 cup (75 mL) cornmeal
- 1 tbsp (15 mL) vegetable oil
- 4 oval buns, halved
- Tartar Sauce:
- 1/3 cup (75 mL) light mayonnaise
- 2 tbsp (25 mL) sweet green relish
- 1 tbsp (15 mL) chopped rinsed drained capers
- 1 tsp (5 mL) lemon juice
- Pinch each salt and pepper
Steps
- Cut bacon in half crosswise. In nonstick skillet over medium-high heat, fry bacon, turning once, until crisp, about 6 minutes. Transfer to paper towel-lined plate to drain. Drain fat from pan; wipe clean.
- Meanwhile, sprinkle fish with salt and pepper. Sprinkle cornmeal in shallow dish; press fish into cornmeal, turning to coat.
- In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes.
- Tartar Sauce: In small bowl, mix mayonnaise, relish, capers, lemon juice, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 1 day.)
- Meanwhile, in toaster oven, toast cut sides of buns until golden, about 1 minute. Sandwich fish in buns along with tartar sauce and bacon.
- Other options: Any grilling, roasting or pan-frying fish
- Tip: You can use store-bought tartar sauce, especially if you're camping.
