The Outdoor Kitchen Show | home
Bug Man's fish fry
This is The Bug Man, Paul Salvant's recipe for frying trout.
Trout (or other white fish) fillets, cut in long thin strips
Marinade: yellow mustard, dill pickle juice, hot sauce, cajun seasoning (we use Magic Swamp Dust)
Coating: 1/2 Back Porch Fish Fry, 1/2 Gator Wing Batter (a seasoned corn meal + corn flour mixture)
Marinate the fish for 30 minutes in the mustard/pickle juice mixture. Coat in seasoned corn meal just before frying in a cast iron skillet (or other fryer) at 350 degrees. The fish only takes a few minutes to cook, since it is sliced thinly.
Serve with his special dip:
Paul's tartar sauce
1/4 cup chopped dill pickles or dill relish
2 tbs thinly sliced green onions
1 cup mayo
hot sauce to taste
juice of 1/2 lemon
2 tbs ketchup