Title: Basic Panfried Lake Trout Fillets -2
Categories: Fish Blank
Yield: 4 Servings

1 1/2	lb	Lake trout fillet; *
1/3	c	Flour; all-purpose
1 1/2	ts	Mixed seasonings**
		Vegetable oil ***
		Lemon wedges

* The individual portions to be pan fried should be 1/4" to 1/2" thick. Slice a skinless fillet from head to tail horizontally to make thinner fillets, then cut vertically into individual portions.

** Your choice of salt, black or white pepper, cayenne/chili powder/paprika/cajun spice mix, garlic powder and a variety of green herbs: dried parsley, tarragon, marjoram, basil, thyme, chevril, dill, etc.

For an oriental flavor try minced garlic and grated ginger root; use veg oil not butter or bacon fat and add a dash of soy sauce towards the end.

*** Don't use pure butter as it will burn and blacken. A mixture of butter and veg. oil gives a nice flavor or use margerine or bacon fat.

Wash the fillets and pat dry. Lightly dredge each fillet portion in flour. This is optional.

Heat a little veg oil, margarine or bacon fat in a non-stick skillet. Add your choice of seasonings and cook stirring 1 min. Fry the fillets in the flavored hot oil over medium heat until browned. Drain on absorbent paper. Keep warm, uncovered, on cookie sheets in a low oven [250 F] until all the fish is fried and ready for serving.

Serve with lemon wedges on the side for squeezing juice at the table or a sauce.

Jim Weller

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