![](\"http:\/\/food2please.com\/files\/2013\/02\/61d21d5c2b3bfadcd5d3f7a3f7cef02c.jpg\")
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41 ounce packets plain instant oatmeal (about 1 1\/3 cups)<\/p>\n<\/li>\n
kosher salt and freshly ground pepper<\/p>\n<\/li>\n
1 large egg<\/p>\n<\/li>\n
3\/4 cup milk<\/p>\n<\/li>\n
4 strips thick-cut bacon, sliced<\/p>\n<\/li>\n
2 leeks, sliced into half-moons<\/p>\n<\/li>\n
2 cloves garlic, minced<\/p>\n<\/li>\n
1\/4 cup chopped fresh parsley<\/p>\n<\/li>\n
45 ounce skinless trout fillets<\/p>\n<\/li>\n
3 tablespoons extra-virgin olive oil<\/p>\n<\/li>\n
1\/4 cup red wine vinegar<\/p>\n<\/li>\n<\/ul><\/div>\n
1. Preheat the oven to 300 degrees F.<\/p>\n
2. Coarsely grind the oatmeal in a food processor. Transfer to a shallow dish and season with salt and pepper.<\/p>\n
3. Beat the egg and milk in another shallow dish.<\/p>\n
4. 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.<\/p>\n
5. Add the leeks and garlic to the skillet and cook until tender, about 5 minutes.<\/p>\n
6. Add the parsley, bacon, and salt and pepper to taste; keep warm.<\/p>\n
7. 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.<\/p>\n
8. 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.<\/p>\n
9. Transfer to the prepared baking sheet and keep warm in the oven.<\/p>\n
10. Add the vinegar to the skillet and bring to a boil. Serve the trout with the leeks and drizzle with the vinegar dressing<\/p>\n
Difficulty: Easy<\/p>\n
Photograph by Kate Mathis<\/p>\n
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