4 fresh-fish feasts you can make right on the ice!

Tempura Trout & Zucchini Fries

At Home

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp salt
• 1 tsp sugar
• 2 tsp baking powder
• 1 zucchini

Dipping sauce

• ¾ cup mayonnaise
• ½ tsp chopped ginger
• ½ tsp chopped garlic
• 1 tbsp chopped cilantro
• 2 tsp lime juice
• Few drops Tabasco sauce

On the Ice

• 1 lb trout fillets
• ½ cup rice wine
• 2 litres oil
• 1 cup water
• 2 egg yolks
• 1 tbsp kosher salt
• 1/8 tsp chili flakes

At Home

1. Combine flour, cornstarch, salt, sugar and baking powder in a large sealable bag.
2. Cut zucchini lengthwise into thin spaghetti-like strips and place in a travel container.
3. Combine ingredients for dipping sauce and place in a separate travel container.

On the Ice

1. Cut trout into 4-inch strips, place in a sealable plastic bag, add rice wine and marinate for 20 minutes.
2. On a camping stove, heat oil to 385°F (check with a thermometer). In a medium bowl, make batter by combining pre-made flour mix, water and egg yolks until just mixed (don’t over mix).
3. Remove trout from marinade and pat dry, then dip into batter. Carefully place coated fish in the hot oil and deep-fry until golden brown (about 2 minutes); place cooked fish on a paper towel-lined plate to drain.
4. Coat zucchini with batter and fry, then season with combined salt and chili flakes. Serve with dipping sauce.