Recipes

Here are some of Bernie's favorite recipes.  Please check back regularly for new recipes.

While we strongly encourage releasing all lake trout over 18" we do like to harvest enough fish for a meal on occasion. 
 

Creole Grilled Lake Trout

Ingredients:

• Creole seasoning
• olive oil
• Fillet fish, remove skin
• tinfoil

Steps:

• Heat grill, medium heat
• Make a tray with tinfoil, large enough to hold fillets
• Brush olive oil on fillets
• Sprinkle creole seasoning on fillet.
• Place fillets on foil Grill until fillets are white 1/2 way through
• Flip fillet Brush olive oil and sprinkle seasoning on fillet Grill for 1-2 minutes or until fillets “flake”
• Remove and enjoy!

Note: If you have a grilling “fish basket” tinfoil is not needed

Fried trout nuggets

Ingredients:

• Lowry’s season salt,
• Italian season bread crumbs,
• pepper (use Lowry’s sparingly) Mix to taste, frying will remove a little bit of the salty taste
• Oil
• Eggs, stir with fork till yokes and whites are blended
• Fillet fish skin off, cut in bite size pieces Heat oil to 375 degrees Dip fish pieces in egg wash, then coat both sides with seasoning. Fry till golden brown, check fillets for flaking

Steps:

• Heat oil to 375 degrees
• Dip fish pieces in egg wash,
• Coat both sides with seasoning.
• Fry till golden brown, check fillets for flaking

Lemon Pepper Fillet

Ingredients:

• Lemon pepper seasoning
• olive oil
• lemon slices
• Fillet fish, remove skin
• Tinfoil

Steps:

• Heat grill, medium heat
• Make a tray with tinfoil, large enough to hold fillets
• Brush olive oil on fillets
• sprinkle lemon pepper seasoning on fillet.
• Place fillets on foil
• place lemon slices on fillet
• Grill until fillets are white 1/2 way through Flip fillet
• Brush olive oil and sprinkle seasoning on fillet
• place lemon slices on fillet Grill for 1-2 minutes or until fillets “flake”
• Remove and enjoy

Note: If you have a grilling “fish basket” tinfoil is not needed.