CookEat Recipe
Lake Whitefish Sauté
Split lake whitefish pan-fried in butter with lemon and parsley.
Method
Steps
Step 1
Start with one very fresh whole lake whitefish weighing three pounds before trimming. Have it gutted and cleaned, trim off the fins and head, split through the back into two halves and remove the spine. Pat dry.
Step 2
Season both halves with one teaspoon of salt and half a teaspoon of white pepper. Moisten all around with two tablespoons of cold milk, then lightly roll in flour.
Step 3
Heat one and a half tablespoons of butter in a frying pan large enough to hold the fish without crowding. Fry for about six minutes on each side, continuing gently as needed until the thickest flesh reaches at least 145°F, away from bone.
Step 4
Transfer to a hot dish. Squeeze over the juice of half a lemon, sprinkle with one teaspoon of chopped parsley and pour the cooked pan butter over the fish. Garnish with a little washed parsley and serve promptly.
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