Smoked Trout Beignets Recipe

Make the ranch'ette

In a medium bowl whisk together mayonnaise, sour cream and buttermilk until smooth. Add minced dill, minced chives, grated garlic, lemon juice, Worcestershire and hot sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning. Cover and refrigerate at least 30 minutes so flavors meld (can be made up to 24 hours ahead).

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar and 3/4 tsp kosher salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the cold buttermilk with the egg and the cooled melted butter until homogeneous.

Fold in trout and herbs

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until you have a thick batter—do not overmix. Fold in the flaked smoked trout, 2 Tbsp finely snipped chives, 2 Tbsp chopped parsley, lemon zest and 1/2 tsp freshly ground black pepper. If you want a slightly crisper crust, fold in 2 Tbsp fine cornmeal. Batter should be spoonable but thick; if too stiff, add 1-2 Tbsp extra buttermilk.

Rest the batter

Let the batter rest 10 minutes at room temperature while you heat the oil—this hydrates the flour and improves texture.

Heat the oil

Pour about 2 cups vegetable oil into a medium heavy-bottomed pot (enough to give beignets room to float) and clip on a deep-fry thermometer. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small dollop of batter: it should sizzle and brown steadily but not burn.

Fry the beignets

Using two spoons or a small cookie scoop, drop 1-tablespoon to 1.5-tablespoon rounded mounds of batter into the hot oil, frying in batches so they have space (6–8 at a time depending on pot size). Turn occasionally with a slotted spoon or spider so they brown evenly. Fry until golden brown and puffed, about 2.5–3.5 minutes per batch. Remove to a paper towel–lined tray to drain.

Finish and season

While still warm, sprinkle beignets lightly with flaky sea salt. Keep fried batches warm in a low oven (200°F / 95°C) on a wire rack if frying multiple batches.

Plate 3–4 beignets per serving, place a small ramekin of the chilled ranch'ette alongside, and garnish with a lemon wedge. Encourage diners to squeeze a touch of lemon over the beignets before dipping for a bright counterpoint to the smoky trout.