Title: Panfried lake trout fillets in tempura batter
 Categories: Fish, Jw
      Yield: 4 Servings
 
  1 1/2 lb Lake trout fillet or
      4    Steaks
      1 ts Lemon zest; grated
      2 tb Lemon juice
    1/4 c  Water
      1 c  Corn flour
      1 ts Baking powder
      1    Egg white
    1/2 c  Vegetable oil
 
  Cut fish fillets in half lengthwise.  Combine lemon zest, lemon juice
  and water.  Blend in corn flour to form a smooth batter; stir in the
  baking powder.  Set aside for 10 minutes.  Beat egg until soft peaks
  form. Fold into batter.  Dip fillets in batter, then allow excess to
  drain. Shallow fry fish in hot oil for 2 minutes on each side or
  until flesh flakes. This is also a great batter for deep fried fish
  of all kinds as well.
  
  Jim Weller