Basic panfried lake trout fillets -2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lake trout fillet; * |
| ⅓ | cup | Flour; all-purpose |
| 1½ | teaspoon | Mixed seasonings** |
| Vegetable oil *** | ||
| Lemon wedges | ||
Directions
* The individual portions to be pan fried should be ¼" to ½" 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 margarine 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.
The same technique works for steaks just as well. Use steaks ¾" to 1" thick and increase cooking time accordingly.
Jim Weller
Submitted By JIM WELLER On 12-27-95