Fried River Trout in Beer Batter with Lemon Sour Cream
Beer batter provides a beautiful crust for these river trout fillets. A companion tomato ragout with a dollop of lemon sour cream completes the presentation.
Ingredients
- Rver Trout Fillets - 2, 8 ounces each
- Lemon Juice - 1 tablespoon, freshly squeezed
- Canola oil for frying
- Flour for dusting
- Beer Batter
- Egg Yolks - 2
- Beer - 1/2 cup, room temperature
- Salt and freshly ground pepper to taste
- All-Purpose Flour - 2/3 cup
- Egg Whites - 2
- Lemon Sour Cream
- Sour Cream - 1/2 cup
- Lemon Juice - 1 tablespoon, freshly squeezed
- Tomato Ragout
- Canola oil - 1 tablespoon
- Onion - 1/2 cup, chopped
- Tomato paste - 4 tablespoons
- Water or Consomme - 1/2 cup
- Salt and freshly ground pepper to taste
- Fresh basil - 1 tablespoon, minced
- Garnish
- Fresh Lemon Twists - 4
- Fresh mint sprigs - 4
Instructions
To prepare the beer batter: In a large mixing bowl, using a whisk or electric mixer, mix egg yolks with beer. Season with salt and pepper. Add flour and mix until smooth. Set aside to thicken for a few minutes. In a small mixing bowl, beat egg whites with a pinch of salt, then gently fold into beer and egg yolk mixture.
To prepare and fry fillets: In a large heavy-bottomed skillet, heat canola oil over medium high heat until very hot. Squeeze lemon juice over fillets, then dredge fillets in flour. Generously coat in beer batter and place into the hot canola oil. Cook 3 to 4 minutes on each side until nicely browned. Remove from oil and drain.
To prepare lemon sour cream: In a small bowl, stir lemon juice into sour cream until blended.
To prepare tomato ragout: In a large skillet over medium high heat, saueé onions in canola oil until softened, 2 to 3 minutes. Add tomato paste and water or consomme. Season with salt and pepper. Add chopped tomatoes and bring mixture to a boil for one minute. Remove from heat and season with fresh basil
To serve: Place 2 large spoonfuls of tomato ragout on each serving plate. Add a dollop of the lemon sour cream, then place one fillet on each plate beside both. Garnish with lemon and fresh mint.
