RAK
04-22-2010, 09:15 PM
Ingredients: One lake trout.
1 cup of sour cream.
2 tablespoons of butter.
½ teaspoon of lemon juice.
½ teaspoon of salt.
¼ teaspoon of lemon pepper.
Cornmeal, for dredging.
Shortening, for frying.
Preparation Instructions: 1. Clean and wash the trout; then cut into serving pieces (keeping the skin on).
2. Add salt and lemon pepper, and coat throughout with cornmeal.
3. In a frying pan bring about 1/3 inch of shortening to high heat.
4. Add the trout, and fry for about 3-5 minutes; then turn and cook for another 3-5 minutes or until the trout is browned.
5. Place the trout on a hot serving platter.
6. Pour off the fat from the pan and replace with the butter. Add the sour cream, then stir with a spoon to loosen any dredgings.
7. Cook for about 5-10 minutes, but do not boil.
8. Remove the from heat, add the lemon juice and stir; then and pour over the fish.
9. Serve.
1 cup of sour cream.
2 tablespoons of butter.
½ teaspoon of lemon juice.
½ teaspoon of salt.
¼ teaspoon of lemon pepper.
Cornmeal, for dredging.
Shortening, for frying.
Preparation Instructions: 1. Clean and wash the trout; then cut into serving pieces (keeping the skin on).
2. Add salt and lemon pepper, and coat throughout with cornmeal.
3. In a frying pan bring about 1/3 inch of shortening to high heat.
4. Add the trout, and fry for about 3-5 minutes; then turn and cook for another 3-5 minutes or until the trout is browned.
5. Place the trout on a hot serving platter.
6. Pour off the fat from the pan and replace with the butter. Add the sour cream, then stir with a spoon to loosen any dredgings.
7. Cook for about 5-10 minutes, but do not boil.
8. Remove the from heat, add the lemon juice and stir; then and pour over the fish.
9. Serve.