Tempura Rainbow Trout Caprese Salad

Tempura Rainbow Trout Caprese Salad

Ahh… Summertime in Maryland! Whether fishing our waters, tending your garden, or roaming our farmer’s markets, Maryland offers a cornucopia of world class local cuisine. As a toast to summer, I put together a fun play on traditional Caprese Salad using local Rainbow Trout, and heirloom tomatoes recently published in Maryland Hunting Quarterly. You can read our entire Summer Issue here: Maryland Hunting Quarterly – Summer 2017

Rainbow Trout has been my favorite fresh water fish since my teen years when we could tent camp, and fish for our breakfast of cast iron pan fried trout & eggs!

Here is a little history: Rainbow trout were transplanted to Maryland from the West Coast of United States. They are native to the Pacific slope from the mountains in northern Mexico through the western United States around Alaska and the Bering Sea to the northern regions of Asia. They have been introduced into every state in the Union as well as introduced worldwide.​ Rainbow coloration varies widely. The same batch of rainbows grown at two different hatcheries can have noticeably different color intensities and patterns. For the most part, Maryland rainbows have a greenish silver back and a silver sides with a faint red band that travel the length of the lateral line. They are heavily spotted along the sides and top to include the dorsal and tail fins.​

Tempura Rainbow Trout Caprese Salad
Tempura Rainbow Trout Caprese Salad

Tempura Rainbow Trout Caprese Salad

2 cups canola or peanut oil

2 large rainbow trout fillets cut into 4 pieces (about 1 lb.)

1 cup flour

1 teaspoon sea salt

½ teaspoon pepper

1 cup seltzer or club soda

11 oz of fresh mozzarella sliced

4 heirloom tomatoes sliced into 8 large rounds

1 lemon sliced

4 sprigs parsley



Handful fresh basil leaves

1 cup olive oil

1/3 cup balsamic vinegar

1 teaspoon spicy mustard

1 teaspoon salt

Tempura Trout Caprese Ingredients
Tempura Trout Caprese Ingredients





  • Heat oil in a frying pan to approximately 350 degrees, or till a spoonful of batter starts to brown upon immersion
  • Rinse the trout fillets & pat dry
  • In a medium bowl mix flour, salt, and pepper
  • Whisk in seltzer to make a smooth bubbly batter
  • Dredge the fillets in the batter till thickly covered & immediately place each into hot oil
  • Fry on both sides till nicely browned and cook through
  • Drain on paper towels

Dressing Directions:

Place basil leaves, 1 cup olive oil, 1/3 cup balsamic vinegar, 1 teaspoon spicy mustard, and 1 teaspoon salt in a blender or food processor. Blend till smooth.



  • Set out 4 plates. Layer tomato, cheese, dressing in two courses, lay a fried trout fillet atop.
  • Garnish with lemon, and parsley.
  • Drizzle a little dressing around the Tempura Rainbow Trout Tower & enjoy!






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