This recipe calls for speckled trout, but any white, flaky fish will work just as well.
Fried Fish Tacos with Chipotle Slaw
Makes 8
Ingredients
- 2 cups all-purpose flour, divided
- 1 cup cornstarch
- 1 tablespoon Chef Paul Prudhomme’s Magic Shrimp Seasoning, plus more to taste
- 2 teaspoons kosher salt, plus more to taste
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 (12-ounce) bottle cold Abita Amber beer or other light beer
- 3 to 4 tablespoons ice water
- 1 quart vegetable oil
- 1 pound speckled trout fillets, scaled, skinned if desired, and cut into finger-size strips
- Ground black pepper, to taste
- 8 (5-inch) corn tortillas
- Chipotle Slaw (recipe follows)
- Lime wedges, to serve
- Garnish: diced avocado, diced tomato, sliced green onion, chopped cilantro leaves
Chipotle Slaw
- 1 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 chipotle pepper in adobo, finely chopped
- 1 tablespoon adobo sauce
- 1 teaspoon Chef Paul Prudhomme’s Magic Shrimp Seasoning
- Pinch kosher salt
- Ground black pepper, to taste
- 2 cups shredded green cabbage
- ½ cup finely sliced red bell pepper
- ½ cup chopped green onion
- ¼ cup finely chopped cilantro
Instructions
- Fill a large container with ice; set aside. In a metal bowl, combine 1 cup flour, cornstarch, seasoning blend, salt, baking powder, and baking soda. Stir in beer, and add 3 to 4 tablespoons ice water until batter reaches the consistency of heavy whipping cream. Reserve on ice; stir before using. (This can be made up to 1 day in advance and refrigerated.)
- In a large Dutch oven or deep fryer, heat oil to 350°. Line a baking sheet with paper towels. Pour remaining 1 cup flour onto a plate.
- Season fish to taste with seasoning blend, salt, and pepper. Dust with flour, and dip in batter, shaking off excess.
- Working in batches, dip tip of each piece of fish in hot oil for 3 seconds; carefully lower fish into oil completely, and fry, stirring constantly, until golden brown on all sides and cooked through, 2 to 3 minutes. Remove fish using a slotted spoon or a spider strainer, and let drain on prepared pan.
- Heat a medium skillet or griddle over medium-high heat; add 1 tortilla, and heat until a few brown spots appear, about 30 seconds per side. Repeat with remaining tortillas. Place 2 pieces of fish on each tortilla, and top with Chipotle Slaw. Serve immediately with lime wedges. Garnish with avocado, tomato, green onion, and cilantro, if desired.
Chipotle Slaw
- In a medium bowl, whisk together mayonnaise, lime juice, chipotle pepper, adobo sauce, seasoning blend, salt, and black pepper.
- In a large bowl, combine cabbage, bell pepper, green onion, and cilantro. Pour mayonnaise mixture over slaw, and gently stir with a wooden spoon until combined. Cover and refrigerate until ready to use. (This can be made 1 day ahead, but keep the dressing and slaw ingredients separate until the last minute.)
