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 ...

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 ...

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 ...