Serves 1

1 lake trout
1/2 tsp. salt
2 tbsp. butter
1/4 tsp. lemon pepper
1 cup sour cream
1/2 tsp. lemon juice
cornmeal for dredging
shortening for frying

Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to deglaze. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout.