Title: Panfried Lake Trout Fillets in Tempura Batter
Categories: Fish Blank
Yield: 4 Servings

1 1/2	lb	Lake trout fillet or
4		Steaks
1	ts	Lemon zest; grated
2	tb	Lemon juice
1/4	c	Water
1	c	Cornflour
1	ts	Baking powder
1		Egg white
1/2	c	Veg oil

Cut fish fillets in half lengthwise. Combine lemon zest, lemon juice and water. Blend in cornflour to form a smooth batter; stir in the baking powder. Set aside for 10 minutes. Beat egg until soft peaks form. Fold into batter. Dip fillets in batter, then allow excess to drain. Shallow fry fish in hot oil for 2 minutes on each side or until flesh flakes.

Jim Weller

previous

next