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On the Current River, folks would go “gigging” at night for suckerfish, and any time there was a fish fry, that was the fish of choice. It was prepared simply, with a cornmeal dredge before it was fried. This recipe recalls those fish fries with fresh Missouri trout. Be sure to pack a candy thermometer to gauge the temperature of the oil in your cast-iron Dutch oven. serves | 4 to 6 |

2 2 ¼ 2 1 3 to 4

quarts oil cups cornmeal, seasoned with salt cup all-purpose flour eggs quart buttermilk trout fillets sea salt and freshly ground black pepper

| preparation | In a cast-iron skillet or Dutch oven over a single-burner gas fryer, heat oil to 350°F, using a candy thermometer to gauge temperature as oil heats up. Make sure to reduce heat once temperature is reached. In a large bowl, add seasoned cornmeal and flour. In a separate large bowl, whisk eggs lightly, and add buttermilk; dip fish fillets in egg mixture, and then dredge through cornmeal-flour mixture. Once all sides are coated, lower slowly into oil. Prepare a paper towel-lined plate. Fry for 5 to 7 minutes or until golden brown. Flip fish at least once. remove from oil, season immediately with salt and pepper, and drain on paper towels. serve.

If you’re cooking cornbread over a campfire, use a Dutch oven with a lid. This is where a cast-iron tripod is really handy. If you’re cooking on your stovetop at home, a cast-iron Dutch oven with no lid will suffice. serves | 8 |

¼ 3 1 1 1 2 2½ 2 ½

cup bacon fat, lard or butter cups cornmeal Tbsp baking powder tsp baking soda Tbsp salt eggs cups buttermilk sticks butter, melted cup sorghum molasses

| preparation | Prepare a campfire, and set up cast-iron skillet over tripod with chain attachment. Heat a cast-iron Dutch oven over direct heat. (If using a convection oven, preheat to 375ºF, and then place cast-iron skillet in oven to heat.) Once cast-iron skillet over campfire is hot, add bacon fat, and heat until just smoking. While fat is heating, in a large bowl, combine all dry ingredients. In a separate large bowl, combine remaining ingredients. Mix wet ingredients into dry, and stir to blend. Pour hot bacon fat from skillet into hot Dutch oven, and then stir in batter. Cover with lid, place over indirect heat on campfire and bake for 25 minutes. Place hot coals on lid, and bake for 30 minutes or more. If using convection oven, bake for 35 minutes or until golden brown and middle is set. serve. 82

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October 2016 Feast Magazine  

Inspired by our love of nature, this issue of Feast is dedicated to the joys of fall in the Midwest. Crack open a cold one, find a place to...