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 Lake
Trout Recipes
(1) Put layers of trout in baking dish with seasoning salt, lemon
pepper. Spread a layer of real mayo over fish, then some thinly
sliced onions. Last, spread a jar of medium salsa over fish, so
it’s covered. Bake uncovered at 375 for 40 minutes.
(2) Remove all dark meat from trout, and cook on foil covered
grill using real butter. Season with Lawrys, and/or lemon pepper.
Spread Bullseye barbecue sauce over fish, turn, and spread sauce
again. Let cook for a short while, then repeat barbecue sauce step
again. The lake trout oils come out during initial cooking process,
then barbecue sauce soaks into the flesh.
(3) A simple but great frying recipe: use Drakes crispy fry mix,
and mix with Guiness beer to a “loose” pancake batter
consistency. Coat small pieces of fish and deep fry until dark brown
at 360-370 degrees. The deep flavor of Guiness will render a great
tasting fried fish.
(4) For smoked trout: Mix 2 lbs canning salt (non-iodized) and 2
lbs dark brown sugar in 4-5 gallons of water. Brine fish 48-72 hours,
keeping the brine as cold as possible. Pat dry, and let dry for
another 2 hours. Smoke fish 2-4 hours, but don’t let temperature
exceed 170. This longer brine and lighter salt makes a great smoked
fish, without the usual over salty taste. Smoked lake trout is hard
to beat!
Enjoy your catch
Capt. Dan |
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