Rachel had just posted a recipe for fish and chips - what great timing.
Quick sidebar: there are two prevalent ideas about eating fish skin. The first is that the skin contains health omega-3s, the second is that the skin contains more pollutants than the meat. Since these are thin fillets it's much easier to leave the skin on, plus it didn't add any off flavors. If I was frying up unbreaded fish it would be fairly easy to remove the skin after frying. I probably wouldn't eat the skin regularly but I'm not going to worry about having a few fillets worth with these trout.
- 2 c. flour
- 1 tbs baking powder
- 1 tsp salt
- 1/4 tsp cayenne pepper (or more, to taste)
- 1 bottle beer (we used Yuengling)
- 4 fillets of a mild fish (trout, mahi, flounder, etc)
1. Heat 4 tbs oil in a large pan over medium-high heat (we used bacon fat).
2. Mix up all batter ingredients. Dredge fillets in batter and put in pan immediately. Cook 2 to 4 minutes per side (depending on thickness of fillets). Fillets should be golden brown.
3. Put on sandwiches and serve.
Rachel also has a recipe for homemade tartar sauce, which you should definitely try.