Fried Fish Batter Recipe - Cooking Can Be Fun

Depending on the flavor and texture you are looking for, there are many different ways to cook fish. You might be cooking steaks, fillets, or whole fish and there are many methods to try. Stuffing is a good way of adding flavor and texture. Using round fish is best because they have a bigger body.

Some fish, especially tuna and salmon, can be served medium rare. A lot of people don't enjoy fish cooked this way, and serve their fish well done, but the choice is up to you.


I was looking for a complete recipe book that had loads of different fish recipes, and how to prepare them properly. One that even my spouse and children could use and enjoy. I ended up finding a great one online.

Click Here to discover how fun and easy it is to cook fish for your guests like a pro!

There are so many great ways to cook and prepare fish, be sure to check out the link above for some of my favorite recipes that I use all year round.

Pan Fried Trout

1/4 cup flour
1/4 cup finely ground almonds
1/2 teaspoon paprika
2 whole trout, gutted and scaled
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 teaspoon lemon juice
1 lemon, cut into wedges

Mix together flour, almonds and paprika. Season fish with salt and pepper. Dip fish in flour.

Melt butter in skillet and brown fish 1 to 2 minutes to sear both sides.

Reduce heat to medium-low and continue cooking, turning frequently, until cooked through.

Serve with Lemon Ledges.

Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.

* The fish is done cooking when it is opaque, and begins to flake.

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Make sure that the fish is well coated in batter.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.





* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.