Main Ingredients:

1 Lake trout1 c Sour cream1/2 ts Salt1/2 ts Lemon juice2 tb ButterCornmeal for dredging1/4 ts Lemon pepperShortening for frying

Cooking Preparation of the Recipe:

Clean and wash the fish and cut into serving pieces, leaving the skin 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 greables. Cook several minutes, but do not boil.Remove from heat, add lemon juice, stir, and pour over trout.

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