Game and Fish Recipes

Grilled Lake Trout

2 lbs. Lake Trout fillets

¼ cup French Dressing
1 tablespoon lemon juice
1 tablespoon grated onion
2 teaspoons salt
Dash of pepper

Cut fillets into serving pieces and place on a greased, hinged, wire grill. Combine

remaining ingredients in a sauce and baste the fillets with it. Fish flake easily as they cook. Using a wire basket holds them in place while cooking. Place fillets about 4 inches from
moderately hot coals and cook for approximately 8 minutes. Baste again with sauce. Turn
and cook for another 7-10 minutes longer, or until fish flakes easily when tested with a
knife

Pan Fried Lake Trout

4 fillets of lake trout

1/2 cup grated Parmesan cheese
1/2 cup bacon flavored crackers for a smoky taste or saltines, crushed
1/2 cup cornmeal
1/4-1/2 teaspoon garlic salt
Pinch pepper
2 eggs
1/2 cup milk
1/2 cup vegetable oil
Lemon wedges and/or snipped fresh chives or parsley, optional
Rinse fillets in cold water, pat dry. In a shallow bowl, combine the cheese,
cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk.
Dip fish in the egg mixture, then gently roll in the crumb mixture. In a skillet, fry
fish in oil for 5-7 minutes or until the flesh is easily removed from the bones, turning once.
If desired, garnish with lemon, chives and/or parsley.