“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
- Remove the skin from the trout, it pulls off easily.
- Cut in small thumb-size portions.
- In a small bowl, mix the ½ cup flour and seasoning.
- coat all the portions of trout with the seasoned flour.
- 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.
- Heat the oil in a pot, test the heat of the oil by frying a small piece of bread. It it bubbles, its good.
- Dip each flour-coated piece of fish in the batter and straight into the oil.
- Fry until golden brown and drain on kitchen toweling.
Serve with skinny fries and tartar sauce.