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Panko & Bacon Crusted Trout


Bacon & Panko Crusted Trout | Tender filets with the most delicious crispy crust!


1 1/2 pounds of rainbow trout (cleaned, filleted, skin on)
2 large eggs, whisked
2 tablespoons of mayonnaise
-1 1/2 cups white whole wheat florur (AP flour good, too)
-1 cup panko bread crumbs
-2 strips cooked bacon, crumbled
-1/4 teaspoon of garlic salt
1/4 teaspoon ground black pepper
-butter for frying
-fresh, chopped parsley to finish

  1. 1 -Create a work station where you can reach everything comfortably.
    2 -Combine the eggs and mayonnaise ina bowl. In another bowl the flour to coat. In another bowl combine the panko, bacon, garlic salt and pepper
    3 -Working on one fillet at a time, dip the trout in flour to coat, next into the egg mixture and let the extra egg run off. Next, coat the trout in the panko mixture, pressing it in to stick & cover well.
    4 -Heat a large cast iron skillet over medium heat with a tablespoon of butter per filet. Cook trout skin side down for 3-4 minutes, crust will turn golden brown. Flip & cook an additional 3 minutes. Fish should be opaque & cooked thorough & crust nice & crispy.
    5 -Top with chopped parsley.



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