Recipe - Fried Lake Trout

1 Lake trout
One half teaspoon Salt
2 tablespoon Butter
One fourth teaspoon Lemon pepper
1 cup Sour cream
One half teaspoon 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 frypan bring 1/4One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini