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West Virginia Trout Tacos

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy

For the Tacos

3/4 cup cornmeal
2 teaspoons chilli powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 cup milk
1 pound trout, flounder or sole, cut into 1-inch strips
Rapeseed or olive oil
1 package corn tortillas
Bourbon Slaw, recipe follows

1. Heat a nonstick skillet over medium-high heat.

2. Mix the cornmeal, chilli powder, salt, garlic powder and pepper in a large shallow bowl or pie plate. Pour the milk into another bowl or pie plate. Dip the fish in the milk then in the cornmeal mix.

3. Add enough oil to coat the bottom of the skillet. Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through. Remove from the pan and drain on a paper-towel-lined sheet tray.

4. To assemble the taco, I like to first heat my tortillas on a cast-iron griddle. Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro. Repeat for the remaining fish and tortillas. Serve immediately.

For the Bourbon Slaw:

1. In a small bowl, stir together the mayo, bourbon, sugar, mustard, chilli powder, salt, garlic powder, pepper and lime juice until well combined. Pour the dressing over the cabbage in a large bowl and toss to coat.

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