Recipe by mollypaul
Lake Superior whitefish is the pride of the Great Lakes. This simple recipe comes from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you want to bump up the flavor a little, use lemon pepper in place of pepper. Cooking time is approximate.
- 2 tablespoons butter
- 3 lbs white fish, cleaned and scaled
- salt and pepper, to taste