Panfried Trout with Bacon and Red Onions

Think of this as campfire food, made at home. Other seafood you can use: salmon or any thick fillets or steaks or whole sardines.

4 thick slices bacon

1 large red onion, thinly sliced

2 whole trout, about 12 ounces each, gutted and split or filleted

Salt and freshly ground black pepper

1 cup cornmeal

1/2 cup beer (a strong ale is good) or water

Chopped fresh parsley leaves for garnish

• Put the bacon in a large skillet, preferably castiron, over medium heat. Cook, turning several times, until it just begins to get crisp, about 5 minutes.
• Remove and drain. Immediately put the onion in the hot bacon fat and cook, stirring occasionally, until softened and starting to turn golden, about 5 minutes, then remove from the pan with a slotted spoon. Roughly chop the bacon.
• Rinse and dry the fish and sprinkle it with salt and pepper. Dredge the fish in the cornmeal, put in the pan, and raise the heat to high. Cook on both sides until nicely browned and the interior turns white, 8 to 12 minutes total. Transfer to a platter.
• Turn the heat under the skillet down to mediumlow and add the beer, scraping up any browned bits that have stuck to the pan.
• Let the beer bubble and thicken a bit, then return the onion and bacon to the pan.
• Spoon the bacon and onions and pan sauce over the fish, garnish with parsley, and serve.

MAKES: 2 servings

TIME: 45 minutes