Beer Battered Trout and Chips By Chef Nina Timm

“I love a light and crispy coating, but I did not want the trout the be overcooked. So here’s how I made my beer battered trout.” – Chef Nina Timm



serves 6 – 7


  • 2 x 250 g trout fillets
  • ½ cup/125 ml flour – this is for dusting the fish portions
  • 3 ml /½ t Cajun or taco seasoning

For the batter

  • 150 ml self raising flour
  • 100 ml cornflour
  • 3 ml Cajun or taco seasoning
  • 250 ml beer – use as much as you need and drink the rest
  • oil for frying


  1. Remove the skin from the trout, it pulls off easily.
  2. Cut in small thumb-size portions.
  3. In a small bowl, mix the ½ cup flour and seasoning.
  4. coat all the portions of trout with the seasoned flour.
  5. In a big glass bowl, mix the flour, cornflour, seasoning and enough beer to make a thickish, almost lumpy batter. Do not over mix the batter.
  6. Heat the oil in a pot, test the heat of the oil by frying a small piece of bread. It it bubbles, its good.
  7. Dip each flour-coated piece of fish in the batter and straight into the oil.
  8. Fry until golden brown and drain on kitchen toweling.

Serve with skinny fries and tartar sauce.