Panfried Lake Trout Fillets in Tempura Batter
Author: Kitchens
  • 1 1/2 pounds lake trout fillet or
  • 4 trout steaks
  • 1 teaspoon lemon zest; grated
  • 2 Tablespoons lemon juice
  • 1/4 Cup water
  • 1 Cup corn flour
  • 1 teaspoon baking powder
  • 1 egg white
  • 1/2 Cup vegetable oil
  1. Cut fish fillets in half lengthwise. Combine lemon zest, lemon juice and water.
  2. Blend in corn flour to form a smooth batter; stir in the baking powder.
  3. Set aside for 10 minutes.
  4. 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.
  5. This is also a great batter for deep fried fish of all kinds as well.
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