Fried River Trout in Beer Batter

1. 1 Trout steakspack 500 g ≈ $9.00 155 g
2. 2 Lemon≈ $4.65 per kg 25 g
3. 3 Wheat flour 30 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Sunflower oil 15 ml
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Butterfly the trout¹, separating fillets from the skin

2. Cut into serving-sized pieces

3. Mix boiling water with lemon² juice, salt, and black pepper for the marinade

4. Submerge trout¹ pieces in the marinade

5. Whisk eggs⁴, then gradually fold in flour until smooth—season with salt and pepper

6. Pat trout¹ pieces dry on paper towels

7. Dip in batter and fry in hot sunflower oil for 3–4 minutes per side until golden brown

In short

• In the planner this dish is cooked for two days: reheat on day two.