Fried trout in oatmeal breading

Ingredients:

• 4 x 28g packets of quick-cooking plain oats (about 1 1/3 cups)
• 1 large egg
• 3/4 cup milk
• 4 thick strips bacon, thinly sliced
• 2 leeks, thinly sliced ​​into half rings
• 2 cloves garlic, crushed
• 1/4 cup chopped fresh parsley
• 4 skinless trout fillets, weighing 140 g each.
• 3 tablespoons extra-virgin olive oil
• 1/4 cup red wine vinegar

Preparation:

1. Preheat the oven to 150°C and process the oats in a food processor until coarsely chopped. Transfer to a shallow dish and season with salt and pepper. Beat the egg and milk in another shallow bowl.
2. In a large skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Drain all but 2 tablespoons of the rendered fat from the skillet into a separate bowl. Add the leek and garlic to the skillet and cook until the onions are softened, about 5 minutes. Season with parsley, bacon, salt, and black pepper to taste, and keep warm.
3. Line a baking sheet with a double layer of paper towels. Dredge the trout in the oatmeal, dip in the egg mixture, and then dredge again in the oatmeal, turning to coat all sides. In another large skillet, heat the remaining bacon fat with the olive oil over medium-high heat.
4. Fry the trout fillets, a few at a time, until golden brown on one side, about 3 minutes, then turn over and fry until cooked through, about 2 more minutes. Transfer to the prepared baking sheet and keep warm in the oven. Add vinegar to the pan and bring to a boil. Serve the trout with leeks and a drizzle of vinegar dressing.