Fishing Hunting Articles

Pan Fried Brook Trout with Sour Cream

INGREDIENTS:

* 4 fresh brook trout, approx. 1/2lb, cleaned but with head & tail left on.
* 1tbsp salt
* 1/2cup flour
* 1/4tsp black pepper
* 6tbsp butter
* 1cup sour cream
* 1/2tsp vinegar

DIRECTIONS:

1. Wash fresh trout and pat dry. Rub salt and pepper into all the cavities of fish and roll it in flour.
2. Melt 4tbsp butter in a heavy frying pan and fry trout at a low heat for 8 - 10 minutes on each side. Remove trout and keep warm when finished
3. Add the 2tbsp of butter to frying pan and gradually and the sour cream, stirring constantly. Cook for 5 minutes, without letting the cream boil.
4. Stir in 1/2tsp vinegar, simmer for a further 5 minutes and pour over the warm trout.

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Pan Fried Brook Trout with Sour Cream
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Fried Beaver Tail
Northern-Fried Woodchuck
Fancy Fried Bass
Cajun Fried Bass
Deep-fried Fish Puffs
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Canned Trout
Shrimp Stuffed Trout
Beaver With Sour Creme
Buckshot Duck With Wild and Brown Rice
Roast Duck with Orange Sauce
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Baked Walleye with Pecans
Sweet & Sour Rabbit
Pheasant in Sour Cream