One lake trout.
1 cup of sour cream.
2 tablespoons of butter.
½ teaspoon of lemon juice.
½ teaspoon of salt.
¼ teaspoon of lemon pepper.
Cornmeal, for dredging.
Shortening, for frying.
Clean and wash the trout; then cut into serving pieces (keeping the skin on).
Add salt and lemon pepper, and coat throughout with cornmeal.
In a frying pan bring about 1/3 inch of shortening to high heat.
Add the trout, and fry for about 3-5 minutes; then turn and cook for another 3-5 minutes or until the trout is browned.
Place the trout on a hot serving platter.
Pour off the fat from the pan and replace with the butter. Add the sour cream, then stir with a spoon to loosen any dredgings.
Cook for about 5-10 minutes, but do not boil.
Remove the from heat, add the lemon juice and stir; then and pour over the fish.