Brook Trout
Ingredients
Directions
Heat drippings or lard in a skillet over medium heat.
Fry the salt pork slices until brown, then remove from the skillet.
Add the brook trout to the skillet and fry until nicely browned on all sides.
Serve the trout with the fried salt pork.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brook trout
- The main protein, which browns in the fat and cooks through to flake.
- Salt pork
- Renders fat and adds salty, savoury flavour to the fish and the pan.
- Drippings or lard
- Fat for frying that conducts heat and browns the trout evenly.
The step that matters
Browning the trout in the fat. The fish should go into hot fat and be left undisturbed until browned, so the skin crisps and releases cleanly. Moving it too early tears the skin and steams rather than fries the surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More brook trout recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.