Ingredients

4 1-pound whole brook trout, cleaned but with heads and tails left on
8 bacon slices
Salt to taste
Freshly ground pepper to taste
2-2 1/2 cups white or yellow cornmeal

Directions

In large heavy skillet, cook the bacon over medium heat until brown and crisp. Transfer to paper towel to drain, reserving drippings. Dry the trout thoroughly with paper towels. Sprinkle them inside and out with salt and pepper, then dip in cornmeal, shaking gently to remove excess. Heat the bacon fat in skillet, add the fish and cook about 5 minutes on each side, turning carefully. Remove to paper towels to drain. Place trout on heated platter, arrange bacon around fish and serve hot. Makes 4 servings.

Each serving contains 449 calories; 12 gm fat; 396 mg sodium; 76 mg cholesterol.