| | Deep Fried Lake Trout 6 fresh, boneless lake trout, heads removed and cleaned or 6 whiting
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of fresh lemon juice
1 cup of milk
1 egg, beaten
3 cups of peanut oil
1 cup of all purpose flour |
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Season the fish lightly with salt and pepper. Drizzle with lemon juice. Combine the milk and beaten egg. Heat the peanut oil to medium high heat in a large cast iron skillet or frying pan. Dredge the fish in flour, then fry until golden brown, about 4 to 5 minutes. Turn and cook the other side. Drain on paper towels and serve immediately. Makes 6 servings |
