Beer-Battered Fried Trout
Beer-battered fried trout is a classic dish that is easy to prepare and can be enjoyed as a main course or a side dish. This delicious dish is made with a light beer-based batter quickly fried in vegetable oil to create a golden, crispy crust. The trout fillets are then cooked until flaky and tender and served with a wedge of lemon for extra flavour. This recipe is a great way to enjoy fresh trout and will surely please any crowd.
Ease of preparation
Beer-battered fried trout is an easy dish to prepare. All you need to do is mix the batter ingredients, coat the trout fillets, and fry them in hot oil. The process takes less than 30 minutes, making it a great quick and delicious meal option.
This beer-battered fried trout dish is a great source of protein and healthy fats. Each serving contains approximately 200 calories, 17 grams of protein, 12 grams of fat, and 3 grams of carbohydrates.
-1/2 cup all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-1/2 cup beer
-1 pound trout fillets
-Vegetable oil for frying
-Lemon wedges for garnish (optional)
- Whisk together the flour, baking powder, salt, and pepper in a medium bowl.
- Slowly add the beer and egg, whisking until the batter is smooth.
- Heat the oil in a large skillet over medium-high heat.
- Dip the trout fillets in the batter, coating them evenly.
- Carefully place the trout in the hot oil and fry for 3-4 minutes per side or until golden brown.
- Remove the trout from the skillet and let drain on a paper towel-lined plate.
- Serve with lemon wedges (optional).
-Make sure the oil is hot enough before adding the trout. If the oil is not hot enough, the batter will absorb the oil and become soggy.
-If you are using frozen trout fillets, thaw them completely before battering and frying.
-If the batter becomes too thick, add more beer to thin it out.
The beer-battered fried trout has a light and crispy crust with a tender and flaky interior. The beer in the batter adds a subtle malty flavor, and the lemon wedges add a bright and acidic note.
Best dishes paired with
Beer-battered fried trout pairs well with various sides, such as mashed potatoes, roasted vegetables, or a fresh green salad. It can also be served with various sauces such as tartar sauce, remoulade, or garlic aioli.
Origin of dish and history
Beer-battered fried trout is believed to have originated in the United Kingdom, where it is a popular dish. The dish has been enjoyed in the United States since the early 1900s and is now a classic dish enjoyed worldwide.
If you want an alternative to beer-battered fried trout, you can try pan-fried, grilled, or baked trout. You can also try other types of fish, such as salmon, cod, or tilapia.