Tempura Beer Battered Rainbow Trout with Harissa Baby Potatoes


For the potatoes:

  • 1 one-pound bag of baby potatoes, rinsed and cut in half
  • 1 tablespoon olive oil
  • 2 tablespoons dry Harissa spice

For the Rainbow Trout:

  • 4 (5-6 oz) Riverence Rainbow Trout fillets, cut in half diagonally and seasoned with salt and pepper
  • Oil for frying
  • ¾ cup cornstarch
  • ¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
  • ½ cup light beer
  • 2 tablespoons fresh dill, chopped
  1. Place potatoes in a bowl and toss with olive oil. Sprinkle with the Harissa. Toss to coat evenly.
  2. Spread potatoes out on a rimmed baking sheet.
  3. Roast them, turning often, for 12-15 minutes or until fork-tender and crisp on the outside.
  4. In a bowl, mix the cornstarch, flour, baking powder, salt and pepper.
  5. Add the beer, egg and 1 tablespoon of the dill.
  6. Dip the trout in the batter, coating both sides.
  7. Carefully drop the battered trout into the preheated oil. Fry for 2-3 minutes or until golden brown. Transfer fish to a wire rack placed on a rimmed cooking sheet lined with paper towels.
  8. Sprinkle with remaining dill and serve with roasted potatoes.

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