It’s Tasty Tuesday! A weekly feature where every Tuesday we share a weight loss surgery friendly recipe for you to enjoy!
Pan Fried Trout Royal
Yields 4 servings
8 slices bacon
1/4 cup stone-ground cornmeal
1/4 cup atkins bake mix or pork rinds, crushed
1/2 tsp. chili powder
2 whole trout, gutted
2 tbsp. peanut oil
Salt, to taste
Pepper, to taste
Lemon wedges, for serving
1.) In a large heavy skillet, fry bacon over medium heat until crisp. Remove skillet from heat, drain bacon on paper towels. (Leave drippings in skillet)
2.) Combine cornmeal, bake mix and chili powder on a plate. Roll each fish in cornmeal mixture.
3.) Add peanut oil to drippings in skillet. Heat over medium heat. Fry fish (two at a time), 5-6 minutes per side, until lightly browned and cooked through.
4.) Season to taste with salt and pepper.
5.) Crisscross 2 bacon slices over each fish serving, and serve with lemon wedges.
Nutritional Facts: Per Serving (excluding unknown items); 196 Calories, 16g Fat (73.4% calories from fat); 13g Protein; trace Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 227mg Sodium
**Chef’s Note: Watch the bacon carefully, removing it as soon as its done, so the remaining fat in the pan (which you’ll use to cook the fish) doesn’t get a burnt flavor.
Recipe adapted by: Dick Stucki, “Cookin’ For Weight Loss Surgery Patients”