Deep Fried Trout - 2 Recipes

The Gathering Fried Fish by Borg
(If you attended the September '02 gathering, your mouth is already watering!)

I can't take all the credit for this recipe. I got the basics from a guy that I worked with many years ago. I just "tweaked" it a bit. Never fails, very easy and you will get compliments.

Take your fillets and cut them into chunks/slices about the size of "two fingers".....about 2x3(or 4) inches.

Mix up the beer and mustard, about 2 tablespoons of regular old mustard to one 12oz beer. Use a cheap beer. Drink one for every one you mix up. Whisk the mustard and beer together.

Put your fish chunks in the beer-mustard mixture and go make the coating and get the fryer going.

The colder the fish and the beer-mustard mix the better.

Coating: 1/3 flour, 1/3 white cornmeal, 1/3 yellow cornmeal, salt, pepper, Tony Cacheres, Lawreys Seasoned Salt, garlic powder, lemon pepper, cayanne pepper, Old Bay, etc...add seasonings to your own taste. I usually add a BUNCH of Tonys and McCormicks Lemon Pepper. Don't be shy. Mix THOROUGHLY!

Dredge the fillets in the coating mix ( take care to coat completely!!)  and drop into hot (365 DegF) PEANUT oil. (A deep fryer comes in handy here.)

Pull them out when thet start to float and look golden brown crispy. Don't pile them up because they will get mushy.Best way to drain them is on a rack over paper towels.

Perfect deep fried fish fillets by Sam

Best fillets for deep frying are flounder, snapper, trout, and whiting.  I have heard that Sheepshead are also very good, but haven't tried them yet.

Wipe fish with a damp cloth or paper towel.    
Thaw frozen fish just before using.
Cut fillets or steaks into serving pieces.
*Roll in seasoned flour and dip into mixture of slightly beaten egg and water, allowing 2 tablespoons of cold water to each egg.
Roll in fine dry bread crumbs or cracker meal.  For a thicker crust, coat twice with egg and crumbs.
Arrange a feew pieces of fish in a frying basket just to cover the bottom.  Do not overlap pieces.
Fry in hot deep fat such as vegetable oil or lard (370^o F. on a frying thermometer) until golden brown.  Drain and serve very hot.

*Variations - For extra flavor, try rubbing the fish with tabasco sauce or mustard before coating.  For some reason, this leaves the flavor without the "spice".  Use milk instead of water for a little more "body" in the coating.  Instead of fine dry bread crumbs or cracker meal, substitute Zatarain's Fish Fry.  Fry in Peanut Oil instead of Vegetable Oil or Lard for a slight flavor change.