Smoked Trout in Batter
Tender smoked trout in crispy batter — a favourite appetizer on a festive table or to serve with beer.
Ingredients
- smoked trout 500 g
- liquid smoke 1 tbsp
- eggs 2 pcs
- wheat flour 150 g
- milk 150 ml
- vegetable oil for frying 500 ml
- salt to taste
- black pepper to taste
We add only what we sell. The rest is up to you.
Method
- Clean the smoked trout of bones and cut it into pieces of 5-6 cm.
- Mix the milk with liquid smoke, salt and black pepper.
- In a separate bowl, beat the eggs and add the milk mixture.
- Add the flour and stir until a smooth batter forms without lumps.
- Heat the oil in a deep frying pan or wok to 180°C.
- Dip the trout pieces in the batter and carefully lower them into the hot oil.
- Fry for 2-3 minutes until golden, turning frequently.
- Remove onto paper towel and serve hot with lemon and sauce.
