Great White North Trout Print Email

4 Trout fillets
Salt and lemon pepper
Cornmeal for dredging
Shortening for frying
2 TBS Butter
1 cup Sour cream
1/2 tsp. Lemon juice (plus zest, optional)

Bone, wash and cut fish into smaller pieces, skin can stay on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any pan bits. Cook several minutes, but do not boil. Remove from heat, add lemon juice and zest (optional) stir, and pour over trout.

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