Title: Pan-fried brook trout with bacon
 Categories: Fish
      Yield: 4 Servings
 
      8    Slices of lean bacon
      4    3/4 lb. brook trout,
           Cleaned
      1 c  Milk
      1 c  Crushed Triscuit cracker
           Crumbs
 
   In a large skillet cook the bacon over moderately low heat, turning
  it, until it is just crisp and transfer it to paper towels to drain.
  Dip the trout in the mlk and dredge them in the crumbs, packing the
  crumbs well onto all sides to form a thick coating.  In the fat
  remaining in the skillet saute the trout over moderate heat for 5 to
  6 minutes on each side, or until they are golden brown and just flake
  when tested, and serve them with the bacon, crumbled. The Best of
  Gourmet, 1986 Edition, Conde Nast Books, Random House, NY.