lake trout recipes

[Swede]

Help, please!!
Does anyone have a recipe for pan fry or deep frying lake trout? I smoke and boil them but always wind up with a high flavor when frying them. Got a method or marinade to use?? Thanks.

[Fuzzy]

Here is the best one I've come up with for lakers and salmon.

Use a whole body (non-fillets)

Place fish in a large section of aluminum foil.
Dice a Vandalia onion into large chunks(1/2inch).
Slice one lemon.
Sprinkle inner cavity with Lemon-Pepper season.
Place one stick of butter into cavity, place lemon slices and vandalia onion chunks into cavity all over fish.
Open one large can of campbells' cream of mushroom
and pour it all over fish and ingredients.

Cover fish completely (air tight) in the foil.

Pre-Heat outdoor grill and bake fish on the grill
for 45 minutes at medium heat.

When done, remove from grill and place in the bottom of garbage can and drive to KFC for something good to eat.

[tank]

I do the same as above but skip the mushroom soup stuff> the only way to eat lakers i think. LOTS OF BUTTER!

[Fuzzy]

did you read the last line?

[4-given]

Soaking in milk and lemon juice may help...I deep fried some after dipping in egg and coating with a combination of of Old Bay seasoning, red pepper, garlic powder and saltine crackers that had been run through the blender. People used to Long John Silvers liked them. I could eat it, but I am used to walleye and perch.

[Neal/CO]

If you eat the size that they make steaks or cook whole they will be fishy tasting. Just eat the small one's 18-20 inches and they are pretty good. Fillet them, then season and cook on the grill.

[crash]

Try this you'll be suprised:

Fill big deep frying pan with a 3 to 1 ratio of water and lemon juice

Bring to simmer DO NOT LET WATER BOIL

Add chopped scallons or onions

Place Laker steaks in Water and simmer untill cooked (depends on thickness of steaks) MAKE SURE STEAK IS COMPLETLY COVERED WITH WATER

Now for the most important part

Crash's Famous Dill Butter:

Actually its not famous but its real good,
all it is is freash Butter whipped creamy and throw in a heap of fresh dill.

This is the best way to have any Trout.

[WAeyes]

Dont know what high flavor means? If you want a mild flavor, try walleye. You wont go back to your mud, I mean trout.

[Matt]

The fresher the trout the "lighter" the flavor. Make sure, if you are removing the skin, to get the fat that is on the lateral line. That is a big culprit of "high" flavor. I don't even bother cooking frozen trout, that gets smoked. If its right out of the lake its awesome!

[irv johnson]

Hi---did you really mean 1/3 lemon juice and 2/3 mix of water? Lot of lemon juice. Also, where do you get the lemon butter you mentioned--certain chain store? I never heard of it--yet, theres a lot I haven't heard. Thanks, Irv

[irv Johnson]

I get my 4 walleyes and sure agree they are the best. Also, get 4 northerns--nothing wrong or high flavored about them the way I fry them.Helps to keep them cold or alive until fileting them for transport. Then I have 2 nice 5-8# lakers I can bring home. Smoked, broiled or boiled you can't beat them. Fried would be nice, however. Thanks for the come-back.

[IaCraig]

Can't be done. Those grease monsters will have strong taste reguardless of what you do. Maybe you can give them to relatives or neighbors you don't like! I honestly decided that I'll fish for carp and try to eat that before I'll do the lake trout thing again.

IaCraig