Trout Breakfast on a Brook for two

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“A spring ritual you might like to try...”
3hrs 40mins

Ingredients Nutrition

  • knapsack filled with
  • 1 liter fresh water
  • 4 tea bags
  • 4 slices of homemade bread
  • 4 tablespoons butter
  • In a gallon ziplock bag
  • 1 cup flour
  • 2 tablespoons cornmeal
  • salt and pepper
  • Another smaller plastic bag
  • 1 teaspoon salt and pepper
  • 3 slices salt pork, notched,1/4 inch


  1. Catch and clean 6 eight inch brook trout.
  2. Remove heads.
  3. Light camping stove and boil water in can.
  4. Add teabags and set aside.
  5. Place salt pork in pan and fry out slowly until browned.
  6. Meanwhile, drink your tea, be quiet and listen.
  7. Remove cooked pork, dredge trout in flour and place trout in pan of hot fat.
  8. Because the trout are fresh, they are going to curl up the minute they hit the pan but you can try to hold them down w/ a fork anyway.
  9. Sprinkle both sides w/ S&P when turning.
  10. Cook about 3-4 minutes on each side.
  11. Outside should be crispy and inside tender.
  12. Reheat your tea.
  13. Run a knife down the side of the trout following the line nature put there.
  14. Remove the meat on either side of cut.
  15. Hold fish secure and starting at the front, remove the rest of the bones from the fish.
  16. Repeat 5 x's.
  17. Serve trout w/ bread, butter, and hot tea.
  18. Don't talk.
  19. just listen.
  20. (After 30 min or so pack garbage in gallon ziplock, wash out pan using crumbled tin foil and head for home).

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