Ryan O'Donnell's Crispy Cornflake and Dill Lake Trout
Written by Harold
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Ryan O’Donnell is a professional fishing guide who divides his time between guiding on Great Bear Lake in the Northwest Territories, and the Lake of the Woods area in northwestern Ontario. He not only cooked up a batch of this delicious fish one day at shore lunch, but was also kind enough to share his recipe.
- 2 large Lake Trout fillets cut into 3 inch pieces
- 1 cup crushed cornflakes
- ½ cup flour
- ¼ cup lemon pepper
- ¼ cup season salt
- ½ cup dried dill
- 2 eggs
- ¼ cup milk
- Oil for deep frying
Beat eggs and milk together in a bowl. Mix dry ingredients together and spread evenly over a plate or shallow pan. Dip fish in egg mixture and then roll in cornflake mixture until well coated. Fry in hot oil until golden brown and crispy.
To ensure that the fillets are well coated with the cornflake mixture do not place the fillets and dry ingredients in a bag and shake as is recommended when using other types of coatings. Use your hand to press the corn flake mixture onto the fillets and in doing so you will get an even thick coating that will stick to your fillets. This recipe also works very well with Walleye.