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| Title: | trout by christopher |
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| Type: | Appetizer | |
| Servings: | 2 | |
| Difficulty: | Easy | |
| Prep Time: | ||
| Cook Time: | ||
| Ingredients: | trout 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. |
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| Directions: | Preparation Instructions: Clean and wash the trout; then cut into serving pieces (keeping the skin on). Add salt and lemon pepper, and coat throughout with cornmeal. In a frying pan bring about 1/3 inch of shortening to high heat. 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. Place the trout on a hot serving platter. 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. Cook for about 5-10 minutes, but do not boil. Remove the from heat, add the lemon juice and stir; then and pour over the fish. Serve |
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| Other Notes: | ||
| Date Added: | 08/24/09 03:30 PM | |
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