Instructions: Seen a recipe for cooking sturgeon, one of our readers explained her methods, and after doing some research, I rewrote and embellished Wilmas suggestions.

Remove bones, filet, and cook it alternatively:

Dredge in flour, egg white, and herbed bread crumbs, and fry in oil over medium
high heat.

Dredge in flour, egg white, and cornflakes, add lemon pepper, drizzle lemon juice over it, dot with butter, and bake it at 350 degrees.

Dredge in pancake mix and deep fry it at 365 degrees.

Sturgeon, our reader says, is white fish. That means that it cooks fast, and will
dry out if over-cooked. White fish is usually quite fragile, and flakes easily when
it is done. A little parsley is nice over fish, after the cooking process.

Serve with
lemon wedges and tartar sauce. Thank you, Wilma. Well make that fishing trip one day soon!

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