6 bacon slices 6 whole small brook trout, gutted and gilled 1/2 cup all-purpose flour 1/2 cup cornmeal
In a skillet, cook the bacon over medium heat until crispy. While the bacon is cooking, combine flour and cornmeal in dish or storage bag and coat trout with mixture. When bacon is done, remove from pan and set aside in warm place.
Add brookies to skillet with hot bacon grease. Do not overcrowd the skillet. If trout curl, flatten with spatula. Cooking time will be about three to five minutes, depending on the size of the fish. Poke the fish with a fork. When the flesh flakes easily, they are done. Serve trout with bacon.