Trout Recipes

Fried Lake Trout recipe

Those who have memories of fishing with their pals or fathers at the lake may also remember this classic way of frying fish.


½ to 1 cup vegetable oil, as needed, for frying
4 (4-ounce) fillets lake trout
½ teaspoon sea salt
¼ teaspoon lemon pepper seasoning
Cornmeal, as needed, for dredging
2 tablespoons butter
1 cup sour cream
1 tablespoon lemon juice


1) Heat oil in a large, heavy skillet over medium-high heat.

2) Meanwhile, season trout with salt and seasoning. Dredge in cornmeal to coat.

3) Add trout to hot skillet and cook until browned on both sides, turning once, about 8 minutes total. Transfer cooked trout to a large serving plate.

4) Melt butter in a small skillet over medium; add sour cream and whisk until smooth. Cook until heated through, about 4 minutes, stirring. Add lemon juice and stir well.

5) Pour sauce over trout and serve immediately.

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1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)


Published: November 11, 2007
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Published by Starsol