Archive of BBC Food Recipes

Herb fritters with crisp trout, soy and lemon dipping sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. For the fritters, combine the cornflour, flour and egg in a bowl and add enough sparkling water to make a light batter the consistency of double cream.

  2. Heat the oil in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the sprigs of parsley and coriander in the batter and deep fry in the oil for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.

  3. For the crisp trout, heat the olive oil and butter in a frying pan and season the fish with salt and freshly ground black pepper. Fry the fish for 2-3 minutes on both sides, or until golden-brown and cooked through.

  4. For the dipping sauce, combine all of the dipping sauce ingredients in a small serving bowl.

  5. Place the trout on a serving plate and arrange the herb fritters alongside. Serve with the dipping sauce to the side.


For the herb fritters

  • 3 tbsp cornflour
  • 100g/3½oz plain flour
  • 1 free-range egg
  • sparkling water, to bind
  • vegetable oil, for deep frying
  • 3 sprigs fresh parsley
  • 3 sprigs fresh coriander

For the crisp trout

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 85g/3oz sea trout
  • salt and freshly ground black pepper

For the soy and lemon dipping sauce

  • 3 tbsp soy sauce
  • ½ lemon, juice only
  • 1 tbsp sesame oil

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