Beer Battered Fried Trout Tacos with Spicy Horseradish Coleslaw
- Oil for frying
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1 cup beer
- 1/2 teaspoon hot sauce
- 4 trout fillets, about 6 ounces each
- 2 tablespoons Essence, recipe follows
- 6 large soft flour tortillas
- Spicy Horseradish Coleslaw, recipe follows
- Hot sauce, such as Sriracha, if desired for serving
Heat the oil in a deep fryer or in a large saucepan to 375 degrees F.
Sift 1 cup of the flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer, and hot sauce. Stir until thoroughly incorporated and smooth. Season each trout fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1 1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.
Preheat the oven to 200 degrees F. Wrap the flour tortillas in aluminum foil and place in the oven to warm, or warm according to manufacturer's instructions.
Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, then slowly lower the fish into the hot oil. Repeat with the remaining fish, working in batches if necessary. Fry the fish until it is puffed, golden brown and crispy, 4 to 5 minutes. Remove the fish with a slotted spoon or tongs and drain on a paper-lined plate. Place the fish in a warm oven, while you cook the remaining fish, until you are ready to assemble the tacos.
Divide the fish strips between the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce, if desired.
Serve immediately.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.Spicy Horseradish Coleslaw:
2 1/2 cups shredded green cabbage
2 1/2 cups shredded red cabbage
1 cup shredded carrots
2 tablespoons finely sliced green onions
1 1/2 cups peeled, seeded and diced cucumber
2 jalapenos, stem and seeds removed, minced
1 teaspoon lemon juice
1/4 cup cider vinegar
2 tablespoons plus 1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons freshly grated horseradish or 1 1/2 tablespoons prepared horseradish
1 1/2 teaspoons Creole mustard or other coarse-grained mustard
In a small mixing bowl combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
In a small bowl combine the mayonnaise, sour cream, horseradish and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.
Yield: 4 to 6 servings
Recipe courtesy Emeril Lagasse, 2004