Growing up in up-state New York opened my eyes to the beauty of having a homemade dinner caught fresh from the lake behind my house. On weekends in the summer, my father would spend all day fishing with friends and in the winter, ice fishing was of top priority. Our lake was stocked with pickerel, bass and trout which made for great meals like my father’s favorite—beer battered trout.
This recipe is great any time of the year and can be made in a matter of minutes. Whether you are cooking for two or making an appetizer for the Sunday football games, give it a try and wow yourself and your guests!
- 1 cup vegetable oil
- 1 ½ cups all-purpose flour
- 1 tsp. baking powder
- ¼ cup garlic powder
- 1 tsp. sea salt
- ½ tsp. cayenne pepper
- 1 cup light beer
- 4 trout fillets
- 1 tbsp. Cajun seasoning
- Pepper to taste
- Pour 1 cup of vegetable oil in a pan with heat on medium high. Before frying the fish, make sure each fillet is rinsed under cold water. With a paper towel, pat dry to remove excess water.
- In a medium sized bowl, combine 1 cup flour, baking powder and beer. Whisk both together until the flour and beer are combined.
- Add Cajun seasoning, cayenne pepper and garlic powder to the flour/beer mixture and stir until the seasonings are evenly dispersed.
- Before dipping the fillets in the batter, rub sea salt and pepper on both sides of each fillet. Now you’re ready to dip! Take each fillet, individually, and coat with beer batter mixture. Using the ½ cup remaining flour, coat the fillet once more and place in the heated oil.
- When fillets are finished, place on a plate with folded paper towels to remove excess oil.
This guest post was written by Andrea Rafferty. Not everyone has the ability to eat a freshly caught fish when preparing their favorite recipes. Shop Fresh Seafood, based out of New York’s very own New Fulton Fish Market has the freshest seafood online.