Fried Lake Trout
Fried Lake Trout recipe
Yield
2 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
trout
|
*
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | teaspoon |
lemon pepper
|
*
|
| 1 | cup |
sour cream
|
|
| ½ | teaspoon |
lemon juice
|
|
|
cornmeal
for dredging |
*
|
||
|
vegetable shortening
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Lake |
trout
|
*
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
| 1.3 | ml |
lemon pepper
|
*
|
| 237 | ml |
sour cream
|
|
| 2.5 | ml |
lemon juice
|
|
| 0 |
cornmeal
for dredging |
*
|
|
| 0 |
vegetable shortening
for frying |
*
|
Directions
Clean and wash the fish and cut into serving pieces, leaving the skin on.
Salt and pepper and coat throughout with cornmeal.
In a fry-pan bring ¼ ½ inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more.
Fish should be nicely browned.
Put fish on hot serving platter.
Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any bits.
Cook several minutes, but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout.
