Trout and Dill Fritter

Cook Time 30 minutes
Course Appetizer
Servings 4 servings


  • 1 tin of Scout Trout
  • 1 cup of AP Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Salt to taste
  • 2 cups of high temp oil
  • ½ cup aioli
  • Dill sprigs to garnish
  • Lemon wedges to garnish


  • Drain trout and save liquid.
  • In a stainless steel bowl, mix together trout, flour, baking powder, baking soda, salt and one egg. Mix together gently.
  • Heat high temp cooking oil in a high sided pot and bring to 300 degrees (you can test this by dropping a small bit of batter as a test)
  • Fry fritters in small batches by dropping them into the oil with two spoons. Turn them as they become a golden brown on each side.
  • Drain on a piece of paper towel and lightly season, Serve with some Aioli with the reserved liquid swirled into the top
Tried this recipe?Let us know how it was!

Chef Charlotte Langley
Scout Canning