Fried Lake Trout
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INGREDIENTS
INSTRUCTIONS
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 loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (209g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 546 | ||
| Calories from Fat: 514 (94%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 57.2g | 76 % | |
| Saturated Fat 34.5g | 172 % | |
| Monounsaturated Fat 14.7g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 150.7mg | 46 % | |
| Sodium 303mg | 10 % | |
| Potassium 299.5mg | 8 % | |
| Total Carbohydrate 7.6g | 2 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 6.7g | ||
| Protein 4.2g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 546
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