Ingredients

Method

• 1 Woolworths rainbow trout fillet, cut into bite-sized cubes
• 2 large free-range eggs, beaten
• 150 g rice flour
• 250 g Woolworths toasted breadcrumbs
• canola or sunflower oil, for frying
• sea salt and freshly ground black pepper, to taste
• Woolworths summer crunchy salad, for serving
• Woolworths fresh tartare sauce, for serving
• fresh lemon juice, for serving

Method

Ingredients

1. Toss the fish in the rice flour, then in the beaten egg and lastly in the breadcrumbs.

2. Fry in batches in the hot oil for about 30 seconds to 1 minute until dark golden brown and crunchy. Drain on kitchen paper.

3. Season and serve hot with Woolworths crunchy summer salad and tartare sauce. Squeeze over the lemon.

Cook’s note: Try seasoning the flour with Cajun spice or Woolworths Mexican spice. Alternatively, marinate the trout in soya sauce for 30 minutes before cooking.

Find more fish recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim
Production: Hannah Lewry