Fried lake trout walker lake

Yield: 6 Servings

Measure Ingredient
1 Laker or char Or several grayling
½ teaspoon Salt
¼ teaspoon Pepper or lemon pepper
Cornmeal enough for dredging
Shortening enough for frying
2 tablespoons Butter
1 cup Sour cream
½ teaspoon Lemon juice

Clean and wash the fish and cut into serving pieces, leaving skin on.

Salt and pepper and coat thoroughly with cornmeal.

Directions: In a fry pan, bring ¼ to ½ inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook for 3 minutes more. Fish should be nicely browned. Put cooked fish on hot serving platter. Pour off fat from pan and replace with the butter, add the sour cream, and stir with a spoon to loosen any greables. Cook for several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. Please note that this recipe is easy enough that you could make it at home and while camping in a car camp. (Backpacking with sour cream might be a little difficult, though there are powder preparations available to emulate sour cream.)

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