The Food Blog

Friday, January 27, 2006


2-2.5 lbs farm raised trout. (Farm raised trout is recommended because it is fleshy and the bones are soft. However, any whole small fish or filets will do.)
1 heaping teaspoon Walkers Wood jerk seasoning or equivalent brand
1 tablespoon of vegetable oil1 and 1/2 tablespoon mushroom soy sauce (from China) or equivalent1 teaspoon of vinegar (omit if you are using farm raised trout, which is soft, since the vinegar tends to soften fish. Vinegar also enhances flavor and helps to keep odors low)
After you have washed fish, cut in two inch pieces going from long end to long end.
Mix jerk seasoning, oil , soy sauce and vinegar (if needed) in small bowl
Drain all water from fish
Work the seasoning mixture into the fish (You can fry fish right away or let marinade)
Place enough oil in fryer or deep iron skillet to at least cover a half of the height of the fishWhen oil is hot place fry fish for 3 minutes per side or until fried


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