Fried Fish Tacos with Chipotle Slaw

This recipe calls for speckled trout, but any white, flaky fish will work just as well.

Fried Fish Tacos with Chipotle Slaw
Makes 8
  • 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
  1. 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.)
  2. 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.
  3. Season fish to taste with seasoning blend, salt, and pepper. Dust with flour, and dip in batter, shaking off excess.
  4. 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.
  5. 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
  1. In a medium bowl, whisk together mayonnaise, lime juice, chipotle pepper, adobo sauce, seasoning blend, salt, and black pepper.
  2. 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.)