Ingredients
- 41 ounce packets plain instant oatmeal (about 1 1/3 cups)
- kosher salt and freshly ground pepper
- 1 large egg
- 3/4 cup milk
- 4 strips thick-cut bacon, sliced
- 2 leeks, sliced into half-moons
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 45 ounce skinless trout fillets
- 3 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
Directions
- Preheat the oven to 300 degrees F.
- Coarsely grind the oatmeal in a food processor. Transfer to a shallow dish and season with salt and pepper.
- Beat the egg and milk in another shallow dish.
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
- Transfer to a paper-towel-lined plate. Remove and reserve all but about 2 tablespoons drippings from the skillet.
- Add the leeks and garlic to the skillet and cook until tender, about 5 minutes.
- Add the parsley, bacon, and salt and pepper to taste; keep warm.
- Line a baking sheet with a double layer of paper towels. Dredge the trout in the oats, dip in the milk mixture and then in the oats again, turning to coat.
- Heat the reserved bacon drippings with the olive oil in another large skillet over medium-high heat.
- Fry the trout in batches until golden on one side, about 3 minutes, then flip and fry until cooked through, about 2 more minutes.
- Transfer to the prepared baking sheet and keep warm in the oven.
- Add the vinegar to the skillet and bring to a boil. Serve the trout with the leeks and drizzle with the vinegar dressing.