Recipe - Pan-Fried Brook Trout With Bacon

8 Slices of lean bacon
4 Three fourths lb. brook trout,
Cleaned
1 cup Milk
1 cup Crushed Triscuit cracker
Crumbs

In a large skillet cook the bacon over moderately low heat, turning it,
until it is just crisp and transfer it to paper towels to drain. Dip the
trout in the mlk and dredge them in the crumbs, packing the crumbs well
onto all sides to form a thick coating. In the fat remaining in the
skillet saute the trout over moderate heat for 5 to 6 minutes on each side,
or until they are golden brown and just flake when tested, and serve them
with the bacon, crumbled. The Best of Gourmet, 1986 Edition, Conde Nast
Books, Random House, NY.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini