How to make
Mix the lemon juice from one fruit with about 50 ml of olive oil, salt, dill and white pepper. Coat the fish well with this mixture, spray or pour the rest over it and leave it for 20-30 minutes at room temperature.
Prepare a mixture from the flour with the baking powder, beer, lemon juice, salt and spices. The mixture should be neither too thin nor too thick.
Dip the fish fillets in the breading, by having previously removed their skin, if any.
Try to create a thick layer of breading on at least one side and drop it into heated oil. Pour more of the mixture on top, by spreading it evenly over the surface of the fillet. With a spoon, scrape off the hot fat and while it is frying on one side, pour it over the top several times, so that the breading doesn't get runny. After that, you can easily turn it to the other side, because the mixture will have aquired a crust.
Fry, until they aquire a golden color and place them onto kitchen paper to absorb excess fat.
Serve the Salmon Trout warm with Garlic Sauce, lemon or potatoes.
Enjoy your meal!
