Crispy SkinTrout and Campfire Spuds

  • ½ lb. salt pork
  • 8-10 medium red potatoes, washed and sliced ¼-inch thick
  • 2 medium yellow onions, peeled and sliced ¼-inch thick
  • 1 ½ teaspoons Garlic salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon celery salt
  • Water
  • 2 6-ounce Riverence Rainbow Trout Fillets, thawed and patted dry
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoons kosher salt
  • 1/8 teaspoons black pepper

  1. In a 10- or 12-inch cast iron skillet, layer thin slices of salt pork to loosely cover the bottom.
  2. Layer potatoes, then onions, sprinkle with some of the seasonings, and repeat layers until you reach about ½ inch from the top.
  3. Fill skillet ¼ of the way up and cook, covered, for about 1 to 1½ hours on the stove top or over a campfire.
  4. Carefully turn potatoes occasionally with a large spoon during cooking process. Cook uncovered for the last 15 minutes.
  5. Meanwhile, brush fillets with olive oil and season with salt and pepper.
  6. Heat a heavy cast iron skillet on medium-high heat, or over the campfire.
  7. Add more oil to the skillet and place trout skin side down. Fry about 3-4 minutes, pressing down on sides to get a good sear on the skin.
  8. Turn fillets over and continue to fry until skin is very crispy, about 4 more minutes.
  9. Serve with campfire potatoes.

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