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April 8, 2020

Beer battered Trout and Chips

Posted on March 23, 2020 by in seafood

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Beer-battered Trout

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?

Beer-battered Trout

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

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.

Beer-battered Trout

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