Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

This fish fry recipe uses club soda, rice flour, and tapioca flour for maximum crunch up to an hour after cooking the fish.

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...

Add 3 trout fillets skin side down and press with a spatula to flatten. Cook over high heat until the skin is crisp, 3 minutes. Flip the fillets and cook until the fish is just white throughout ...

Serves: 4 Ingredients: 500-600g chunky trout fillets, skinned 200g asparagus ... into the fridge for a few hours until you are ready to cook. 3. Fire up the barbecue ready for hot direct grilling ...