lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
the milk to taste with salt and black pepper. Soak the trout in
the mixture for at least 5 mins. Remove the trout from the mixture
and thoroughly coat it with flour. Place the skillet on hot coals
and melt the butter in it. Place the trout in the skillet and
brown each side. Raise the skillet just above the hot coals using
2 sticks of the same size. Sprinkle the trout on both sides with
lemon juice and finish cooking it (the trout should flake easily
when done - approx 8 mins. depending on the heat of your coals).
Sprinkle the trout with the chopped parsley and serve with the
lemon wedges on the side.
the corn husks and prepare to cook or roast your corn.
Place a layer of corn husks on a piece of tinfoil.
Lay your fillets on top of the corn husks.
Sprinkle fillets with lemon juice, your favourite spices or salt
and pepper, and butter.
Place another layer of corn husks on top of the fillets.
Enclose the entire package within tinfoil and seal.
If you have 2 burners just light one side on high heat.
Place tinfoil package on BBQ grill away from flame .
Cook for about 20-30 minutes or until meat turns chalky white
Enjoy your walleye and your fresh corn on the cob.
*Save the husks from corn in a freezer bag for the BBQ when it
is not in season.