Pan Fried Lake Trout Recipe


  • 46 Lake trout fillets (depending on size)
  • ½ cup grated Parmesan cheese
  • ½ cup saltine crackers (crushed – about ½ package)
  • ½ cup cornmeal
  • ½ teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 2 eggs (lightly beaten)
  • ½ cup milk
  • Vegetable oil for frying
  • Lemon wedges (optional)


  1. In a shallow bowl (I like to use a pie dish)whisk together the Parmesan cheese, crackers, garlic salt, cornmeal, and black pepper. In a medium size, bowl mixes together the eggs and milk until well combined.
  2. Pat fish dry with paper toweling, dip fish in the milk mixture and then roll them in the dry mixture pressing lightly to coat.
  3. Cook fish in a large skillet using the oil over medium-high heat until fish is nicely browned on both sides and separates easily with a fork (about 5-7 minutes per side).
  4. Serve hot with lemon wedges.