Crispy SkinTrout and Campfire Spuds
INGREDIENTS
- 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
DIRECTIONS
- In a 10- or 12-inch cast iron skillet, layer thin slices of salt pork to loosely cover the bottom.
- Layer potatoes, then onions, sprinkle with some of the seasonings, and repeat layers until you reach about ½ inch from the top.
- Fill skillet ¼ of the way up and cook, covered, for about 1 to 1½ hours on the stove top or over a campfire.
- Carefully turn potatoes occasionally with a large spoon during cooking process. Cook uncovered for the last 15 minutes.
- Meanwhile, brush fillets with olive oil and season with salt and pepper.
- Heat a heavy cast iron skillet on medium-high heat, or over the campfire.
- 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.
- Turn fillets over and continue to fry until skin is very crispy, about 4 more minutes.
- Serve with campfire potatoes.
