Basic Panfried Lake Trout Fillets
Yield: 4 Servings
Ingredients
1 1/2 lb lake trout fillet; *
1/3 c flour; all-purpose
1 egg; beaten with
2 tb water
1/2 c seasoned dry bread crumbs **
1 vegetable oil ***
1 lemon wedges
Instructions
* The individual portions to be pan fried should be 1/4" to 1/2"
thick. Slice a skinless fillet from head to tail horizontally to make
thinner fillets, then cut vertically into individual portions.
** The bread crumbs can be seasoned with your choice of salt, black or
white pepper, cayenne/chilipowder/paprika/cajun spice mix, garlic
powder and a variety of green herbs: dried parsley, tarragon,
marjoram, basil, thyme, chevril, dill, etc.
*** Don't use pure butter as it will burn and blacken. A mixture of
butter and veg. oil gives a nice flavor or use margerine or bacon fat.
Lightly dredge each fillet portion in flour. Beat egg and water; dip
floured fillets in the egg mixture. Dredge in and coat with the crumb
mixture, pressing crumbs into fish. Let stand on a rack for 10 min.
If neccessary, repeat the egg and crumb treatment for a thicker,
firmer breading layer. Fry fillets in hot oil over medium heat until
browned. Drain on absorbent paper. Keep warm, uncovered, on racks in
a low oven [250 F] until all the fish is fried and ready for serving.
Serve with lemon wedges on the side for squeezing juice at the table
or a sauce.
Ingredients
1 1/2 lb lake trout fillet; *
1/3 c flour; all-purpose
1 egg; beaten with
2 tb water
1/2 c seasoned dry bread crumbs **
1 vegetable oil ***
1 lemon wedges
Instructions
* The individual portions to be pan fried should be 1/4" to 1/2"
thick. Slice a skinless fillet from head to tail horizontally to make
thinner fillets, then cut vertically into individual portions.
** The bread crumbs can be seasoned with your choice of salt, black or
white pepper, cayenne/chilipowder/paprika/cajun spice mix, garlic
powder and a variety of green herbs: dried parsley, tarragon,
marjoram, basil, thyme, chevril, dill, etc.
*** Don't use pure butter as it will burn and blacken. A mixture of
butter and veg. oil gives a nice flavor or use margerine or bacon fat.
Lightly dredge each fillet portion in flour. Beat egg and water; dip
floured fillets in the egg mixture. Dredge in and coat with the crumb
mixture, pressing crumbs into fish. Let stand on a rack for 10 min.
If neccessary, repeat the egg and crumb treatment for a thicker,
firmer breading layer. Fry fillets in hot oil over medium heat until
browned. Drain on absorbent paper. Keep warm, uncovered, on racks in
a low oven [250 F] until all the fish is fried and ready for serving.
Serve with lemon wedges on the side for squeezing juice at the table
or a sauce.
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