While one might think that as a hyper-local-food-driven restaurant it is counterintuitive to serve steelhead trout in Nebraska, prior to 1999 this may have been the case; but since then, Nebraska has been blessed with a sustainable aquaculture farm. The farm-raised trout are bred in the eastern portion of the Ogallala Aquifer with clean, clear, natural flowing water. This recipe is very straightforward and highlights the natural flavor of the fish. While one might think that as a hyper-local-food-driven restaurant it is counterintuitive to serve steelhead trout in Nebraska, prior to 1999 this may have been the case; but since then, Nebraska has been blessed with a sustainable aquaculture farm. The farm-raised trout are bred in the eastern portion of the Ogallala Aquifer with clean, clear, natural flowing water. This recipe is very straightforward and highlights the natural flavor of the fish. Please treat this recipe as a base and feel free to add fresh herbs, mustard or shaved hard cheese to the batter. Chef Clayton's pickled onions recipe below makes a nice accompaniment. Recipe serves 4-6 guests, depending on your need.