trout and morel mushrooms
Print Recipe
5 from 1 vote

Trout with Morels

You can use any mushroom you prefer here, and while I like trout on the bone, you can certainly use fillets -- or pretty much any other fish you feel like. In a perfect world it would be any fish you caught in springtime, but hey, try it with whatever fish you like. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Hank Shaw


  • 4 slices bacon, ideally thick cut
  • 1 medium onion, sliced root to tip
  • 4 small trout, whole or beheaded (guts and gills removed)
  • Salt
  • 1 1/2 cups fine cornmeal or flour
  • 1/2 pound morel mushrooms
  • 1/2 pound shiitake or other mushrooms
  • 1 cup fresh or frozen peas
  • 1 tablespoon finely chopped parsley
  • 1/2 teaspoon dried or fresh thyme
  • Juice of a lemon


  • In a large frying pan, ideally cast iron, cook the bacon over medium-low heat until crispy. Remove and cut into batons and set aside. Turn the oven to "warm" and set a wire rack over a baking sheet inside; this is to keep the trout warm. 
  • While the bacon is cooking, salt the trout inside and out. When the bacon is done, coat the fish in fine cornmeal. Turn the heat in the pan to medium-high. When it's good and hot, fry the trout in batches until they are crispy and cooked through, about 6 to 8 minutes per side. You will likely need to lower the heat on the fish at some point -- the key is to listen: The frying trout should sound just like the bacon. A happy sizzle. When they're done, carefully move the trout to the rack in the oven. I do this with two spatulas. 
  • Put the onions in the frying pan and saute for a few minutes, until they soften and begin to brown a little. Add the mushrooms and toss to combine. Saute until they begin to give up their water, about 3 minutes, and then jack the heat up to high. Let everything sit for a minute to get a bit of a crust, then toss to combine. 
  • Add the peas, the bacon batons, parsley and thyme and toss to combine. Cook just until the peas are warm, about a minute. Serve all this as a bed for the trout and squeeze some lemon over everything right as you serve. 


NOTE: Fine cornmeal is often sold as "fish fry," and is often in the Cajun section of the supermarket.