Camp
Fried Fresh Caught Trout
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Fresh-caught New Brunswick trout fried whole directly over the campfire coals — rolled in cornmeal, cracker crumbs, or flour, browned in a small amount of fat, and finished at a lower temperature. Quintessential camp cookery.
Ingredients
- Fresh-caught trout, cleaned and wiped dry
- Cornmeal, fine cracker crumbs, or flour for rolling
- Salt and pepper
- Small amount of fat for frying
Instructions
- Clean the trout and wipe dry.
- Roll in cornmeal, fine cracker crumbs, or flour. Sprinkle with salt and pepper.
- Brown in a small amount of fat in a hot frying pan directly over the coals of the campfire.
- When brown, finish cooking at a slightly lower temperature.