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Basic Panfried Lake Trout Fillets
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 **
Vegetable oil ***
* 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/chili powder/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 margarine 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 necessary, 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.
The same technique works for steaks just as well. Use steaks 3/4" to 1" thick and increase cooking time accordingly.