A Happy Camper - Camping Supplies and Outdoor Equipment
A Happy Camper - Dutch Ovens & Outdoor Equipment 1848 Addison Avenue East - Twin Falls, Idaho 83301 - (208) 736-8048
Open  M-F 9:30 AM. to 4:00 PM    Sat. 10:00 AM to 2:00 PM    Sunday Closed  MST
camping tents, sleeping bags, dutch ovens, & backpacks View Cart Shopping Cart Help
A Happy Camper - Camping Supplies and Outdoor Equipment Categories a happy camper
Fire Place
What's New

Hot Deals
Hot Selling Items

Blog: D. O. Classes 2012
Blog: Customer

Home
Dutch Ovens
Dutch Oven Lids
Dutch Oven Cook Books
Dutch Oven Accessories
Dutch Oven Cook Table
Lodge Indoor D. O.
Lodge Fry Pans
Cast Iron Bake ware

Backpacks
Camp Furniture
BBQ Acc. & Charcoal Starter
Cookware Accessories
Fire Pans , Pits & Grills
Fire Starter
Flashlights / Lanterns
Freeze Dried Food
Gold HuntersTest Kit
Hot Dog Sticks
Idaho T-Shirts
Knives
Jerky Making
Marine Parts & Accessories
Mono & Tripods
Personal Gear
Pie Cookers
RV Parts & Accessories
Sleeping Bags & Mats
Smokers
Solar Charger
Stoves
Survival
Tents
Trail Books
Water Containers
Water Filters / Purifiers

For Your Convenience
View Cart!
Camper's Checklist
72 Hour Emergency Checklist
Dutch Oven Recipes
Dutch Oven Tips

Customer Services
Privacy Statement
Return Policy
Shipping Policy
Questions & Comments

Links of Interest
Log Cabin Grub
Lodge Dutch Ovens
Dutch Oven Cookbooks
Hot Dog Forks
Idaho Park Service
Idaho Travel Guide
National Park Service

  Home : Dutch Ovens Recipe : Pan Fried Trout with Lemon-Mint Drizzle
Main Recipes
Pan Fried Trout with Lemon-Mint Drizzle

Every now and then, cowboys would come across a mountain stream filled with trout, and there would be a fish fry in the blink of an eye. If your skillet isn't big enough to fit all the fish, cook them in batches and keep warm in a 200 degree oven until they're all cooked.

4 slices Bacon
1/3 Cup Milk
1/2 Cup Yellow Cornmeal
1/2 Cup All-Purpose Flour
1/4 teaspoon Salt
1/4 teaspoon Freshly Ground Pepper
4 (10 - ounce) Rainbow or Mountain Trout, cleaned, with head and tails left on
3 Tablespoons Unsalted Butter
2 Tablespoons Lemon Juice
1 Scallion, finely chopped
1 Tablespoon finely chopped fresh Mint or 1 teaspoon dried Mint

Serves: 4 People

In a very large skillet, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain, leaving the fat in the skillet.
Place the milk in a shallow pie plate. In a plate, combine the cornmeal, flour, salt, and pepper. Dip the trout in the milk, then coat with the cornmeal mixture, then shake off the excess.
Place the trout in the skillet and cook over medium heat, turning once, until the coating is golden brown and the fish is opaque when flaked with a fork, about 4 minutes per side. Transfer the trout to a serving platter and cover with foil to keep warm.
Discard any fat in the skillet. Add the butter and melt over medium heat. Remove from the heat, add the lemon juice, scallion, and mint and drizzle over the trout. Crumble the bacon, sprinkle over the fish, and serve immediately.
By National Cowboy Hall of Fame, Oklahoma City
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!

Questions & Comments

Secure Ordering. Your Privacy is Key!
© 1997-2012 A Happy Camper, All Rights Reserved Worldwide!
Using this web site acknowledges your agreement to the Terms of Use and Online Privacy Policy.
Designed, Maintained & Hosted by: Internet Marketing Specialists & DLA Enterprises