Beer battered Trout and Chips
Posted on March 23, 2020 by in seafood
Beer battered Trout, you might think is unnecessarily expensive, after all what is wrong with hake or angelfish.
I made the beer battered trout with only two 250 g portions and 7 people ate from it. So, yes, it is more expensive, but because the trout is so filling and so good for you, it gets a “yes” from me.
Trout is an excellent source of protein, being complete in all essential amino acids in healthy proportions. It is packed with omega-3 fatty acids and fulfills requirements of minerals and fat-soluble vitamins. I mean, how is it possible that something só good can be so good for you?
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.
You can store-bought tempura flour at the Chinese grocer, but half flour and half cornflour will work as well. I played a bit with the ratio of flour/cornflour. See in the recipe below.
Beer battered Trout
serves 6 – 7
Ingredients
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
Method
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.