With the onset of ice fishing season I find myself bringing home more fish to eat than any other time of year, so variety is the name of the game. This recipe is perfect for any number of different fish - in fact it was initially a perch recipe - but this is my go to batter if I'm having a fish fry. Best of all these very generic ingredients that most will have on hand.
First and foremost, the way the fish is prepared greatly affects the outcome of the finished product - so follow these tips when filleting the fish to ensure you're working with quality filets.
- Rather than using a filet board (which I've ALWAYS had trouble keeping a fish on), spread out an old towel on the counter and fillet the fish on that instead. You'll find that the cloth grips slippery fish far better, and it absorbs the slime so cleanup in much easier. Just drop it in the washer by itself afterwards.
- After removing a fillet from the fish, never lay it meat side down in your working space. Try to avoid getting any unnecessary fish slime anywhere on the fillet - especially the meat. If you're unable to cook the fish the same day you fillet (doing so makes the fish taste even better), wrap up the fillets with the meat touching and skin on the outside - or even better wrap them individually.
- Lightly run the fillet under cool water to help get any residual slime off. Pat dry both sides with paper towel prior to seasoning. If you haven't caught on yet, fish slime is the #1 reason for fish tasting overly "fishy."
Pepper Lime Battered Trout
INGREDIENTS:
2 Trout (or any other fish) filleted
9 Tablespoons lime juice, or 3 squeezed limes
1 Cup flour
1 Teaspoon baking powder
Pinch of Salt
2 Egg Whites
3/4 Cup water
Pepper to taste (don't be afraid to add a little kick)
Canola oil (for frying the fish)
First run the filets under cold water briefly and cut into approximately 3" lengths for easier frying. Pat dry VERY WELL. This will help the batter stick to the filet.
Next mix all ingredients into a mixing bowl, ensure that all lumps have been removed. The batter will look thin and runny, but don't over think it and thicken with additional flour. The thinner batter does an outstanding job.
Bring the oil to temperature, dip the filets in the batter and fry until golden brown on both sides. No need for lemon or lime juice after its cooked, the batter does that! Serve with tartar sauce & enjoy!
9 Tablespoons lime juice, or 3 squeezed limes
1 Cup flour
1 Teaspoon baking powder
Pinch of Salt
2 Egg Whites
3/4 Cup water
Pepper to taste (don't be afraid to add a little kick)
Canola oil (for frying the fish)
First run the filets under cold water briefly and cut into approximately 3" lengths for easier frying. Pat dry VERY WELL. This will help the batter stick to the filet.
Next mix all ingredients into a mixing bowl, ensure that all lumps have been removed. The batter will look thin and runny, but don't over think it and thicken with additional flour. The thinner batter does an outstanding job.
Bring the oil to temperature, dip the filets in the batter and fry until golden brown on both sides. No need for lemon or lime juice after its cooked, the batter does that! Serve with tartar sauce & enjoy!
