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A Shore Lunch

Seafood Alternatives: Simply Seafood® Boneless Wild Alaska Pollock, Boneless Farm-Raised Tilapia, Boneless Wild North Atlantic Cod, Boneless Wild Keta Salmon portions or fillets, or catfish fillets, striped bass.

If you have never eaten a lake fish pan-fried over a campfire, you have missed one of life's great experiences. Although called a shore lunch, this classic recipe is unbeatable for breakfast when served with a cup of good strong coffee. If your favorite fishing ground is the supermarket and your campfire is a gas range, we highly recommend this crispy, delicious preparation. In place of the bacon, you can substitute vegetable oil for cooking the vegetables and fish.

Ingredients:

• 4-6 slices (about 2 oz.) bacon, cut in 1/2-inch pieces
• 1 onion, sliced
• 1 medium potato, sliced or cut in chunks
• 2 whole trout, cleaned (about 3/4 lb. each) or Simply Seafood® alternatives listed above
• 2 Tbsp. flour seasoned with salt and pepper

Cooking Instructions:

Fry the bacon and onion on a large griddle or in a large cast-iron skillet until lightly colored and tender, about 6 minutes. If using the skillet, drain off half of the fat and reserve. Add the potato slices and fry with bacon and onions until brown, about 12 to 13 minutes, stirring and flipping occasionally. Remove the vegetables and set aside, then add some of the reserved bacon fat.

On the griddle, move the potatoes and onions to the side of the pan. Dredge the trout in the seasoned flour and fry over medium heat until golden brown and crispy, about 6 minutes. Flip the trout and fry on the other side until opaque through the thickest part, about 6 minutes longer. Stir the potatoes occasionally while the fish is cooking on the griddle to prevent burning.

Servings per recipe: 2

Cal. 571 / Total fat 17g / Sat. 5g / Chol. 144mg / Sdm. 381mg / Carbo. 44g / Prot 58g / Om-3 1.8g