Fresh-fish Feasts
Enjoy your hardwater catches right away with these tasty lunchtime recipes
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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
- Combine flour, cornstarch, salt, sugar and baking powder in a large sealable bag.
- Cut zucchini lengthwise into thin spaghetti-like strips and place in a travel container.
- Combine ingredients for dipping sauce and place in a separate travel container.
On the Ice
- Cut trout into 4-inch strips, place in a sealable plastic bag, add rice wine and marinate for 20 minutes.
- 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).
- 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.
- Coat zucchini with batter and fry, then season with combined salt and chili flakes. Serve with dipping sauce.