Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Lake trout
1/2 ts Salt
2 tb Butter
1/4 ts Lemon pepper
1 c Sour cream
1/2 ts Lemon juice
Cornmeal for dredging
Shotening for frying

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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