Pan-Fried Trout

Ingredients

• 1 trout fillet, skin-on and scaled
• Bacon Fat, or other cooking fat

Prep

1. Make 3-4 shallow cuts across the skin side of the trout to keep it from curling up in the pan.

Method

1. Season the fillet lightly with salt and pepper.
2. Heat the bacon fat in a 10-inch sauté pan over high heat until the fat is shimmering.
3. Place the fillet skin-side down in the pan and cook undisturbed for at least a couple of minutes; when the fish moves easily it's ready to flip.
4. Reduce heat to medium and use a spatula to gently flip to the flesh side and cook about 2 minutes, until the flesh firms slightly and turns opaque. Be careful not to overcook.
5. Transfer the fillet to a rack or plate and hold warm in the oven if you have other ingredients to prepare.