Dave Jackson's Crispy Fried Lake Trout
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Harold
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Dave Jackson
Harold Ball
When you have the freshest fish on the planet to work with, the rule of thumb is – keep it simple.
• 3 to 4 pound Lake Trout, filleted and cut into bite size pieces
• ½ cup, all purpose flour
• ½ cup, corn flake crumbs
• 1 tbs. seasoned salt
• 1 tsp. dill
• 2 eggs, beaten
• ½ to 1 cup of milk
• Pepper
• Onion salt
• Oil for deep frying
Combine flour, corn flake crumbs, season salt and dill. Mix well and place in a medium size bowl.
Beat eggs, and add enough milk to make a light wash.
Dip trout pieces in egg wash and roll in coating.
Fry until crisp, drain on paper towels and sprinkle with pepper and onion salt.
Cooks Note:
Please note the extended middle finger on Dave’s left hand in the picture above.
Apparently it has something to do with ensuring that the pieces of fish are the right size, and have the proper amount of coating on them!
Guide Tip:
If you are having trouble starting your fire, and happen to have some coffee whitener on hand, sprinkle some on your wood and you should be good to go. After all it is an “edible oil” product,
