Trout Fillet in Pancake Batter

Prepare these excellent fish fritters, serve them with various sauces, and the fun can begin!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, fresh

  • 100 g Wheat flour, white, multi-purpose

  • 1 dl Milk, whole milk

  • 50 g Caraway, fresh

  • 60 g Corn, yellow, in brine

  • 0.5 teaspoons Parsley, fresh

  • 1 pod Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 4 pieces Fish, trout

  • pieces Oil, vegetable oil, canola

Steps

  1. Clean the leek, wash it, and cut it into small pieces (including the green part). Drain the corn well. Peel the garlic and finely chop it. Mix the eggs, flour, and milk into a smooth batter. The batter should be slightly thick. If it is too thick, thin it with a little milk, and if it is too thin, add a bit more flour. Mix all the vegetables, garlic, and parsley into the batter. Season with salt to taste. Place the prepared batter in the fridge for a while (see additional tips).

  2. Run your fingers over the trout fillets and remove any bones with tweezers. Cut the cleaned fillets into pieces of any size (make sure the pieces are not too small).

  3. Place a deep pan on the stove and heat the oil well. Dip the fillet pieces into the prepared batter and fry them golden brown in the hot oil. When the fillets are golden brown on one side, flip them and fry the other side. Be careful that the oil temperature is not too high, so the batter does not burn.

  4. Remove the fritters from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

  5. Serve the fish fritters on a large plate and offer them with selected sauces.

Nutrition Information (Per 100g)

  • Calories: 155.57 kcal
  • Fat: 5.29 g
    • Saturated Fat: 1.03 g
  • Carbohydrates: 6.75 g
    • Sugars: 0.07 g
  • Protein: 16.67 g
  • Fiber: 0.29 g

Advice

If we dont have time, we can use the prepared batter immediately. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough if small bubbles form around a wooden spoon handle. If there is leftover batter, it can be baked as an omelet. White wine, such as Italian Riesling, pairs excellently with the fish fritters.