Title: Fried Lake Trout
Categories: Seafood
Yield: 1 Servings
| 1 | | Lake trout |
| 1/2 | ts | Salt |
| 2 | tb | Butter |
| 1/4 | ts | Lemon pepper |
| 1 | c | Sour cream |
| 1/2 | ts | Lemon juice |
| | | Cornmeal for dredging |
| | | Shotening for frying |
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 1/4-1/2 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 greables. Cook several minutes,
but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout.