Fried Fish Recipes

Fried FishFried Trout with Green Onions

2 whole 12 oz. Trout (or 4 fillets)
All purpose flour
1 T. olive oil
3 green onions, chopped
1/2 cup dry white wine
1 T. butter

Open trout and lay flat, skin side down and sprinkle with salt and pepper. Dust with flour, shake off excess. Heat 1/2 olive oil in skillet over medium-high heat. Sauté trout until opaque and coating is crisp, about two minutes per side. Remove trout. Simmer wine, butter and most of the green onions over medium-heat to reduce to a glaze. Pour over trout and sprinkle with the rest of the green onions and serve.

Beer Battered Seafood

Fried Fish1. Thoroughly wash seafood with cold water
2. Coat seafood with 1/2 packet of dry Shore Lunch. for best results, shake in plastic bag until thoroughly coated.
3. In medium bowl, combine remaining 1/2 packet of Shore Lunch and 1-1/2 cups of beer or water. Batter should be thin. (Note: do not leave dry coated seafood in wet batter mix. If you do, the batter can fall off when cooked.)
4. Dip dry coated seafood into prepared batter. Then immediately drop into 360 degree oil in deep fryer.
5. Fry seafood until golden brown, 2 to 3 minutes, turning several times.
6. Drain seafood on paper towels.

Note: If pan frying, pour at least 3" of oil into pan making sure seafood can float when cooking.