Blue Corn Pan-Fried Trout - cooking recipe

Ingredients

1 cup blue cornmeal
1 teaspoon kosher salt
2 tablespoons chimayo chili powder (or more depending on taste, other med.hot chili powder can be subsituted)
1 egg
1 cup milk
4 trout, headed,boned and gutted (kept whole)
1/4 cup butter or 1/4 cup margarine
1 onion, diced
3 slices thick sliced bacon, diced
3 tablespoons apple cider vinegar
1/4 cup corn oil

Preparation

Combine cornmeal, salt and chili powder in pie plate.
In a seperate pie plate (or bowl) beat together egg and mik.
Dip trout in egg/milk mixture and then in the cornmeal mixture and place on seperate plate.
In large frying pan (cast iron is best) heat butter (or margarine) and oil.
When pan is hot add trout and cook over medium heat for 4-6 minutes per side or browned and done.
Remove and keep warm.
In same pan, cook onion and bacon until bacon colors.
Add vinegar to pan and boil until vinegar is reduced by half (5 minutes).
Pour onion/bacon mixture over trout and serve.