We've been catching some speckled trout lately, and they are among my favorites for making fish tacos. This is my "go to" recipe. I hope you enjoy it.
2 pounds of fish filets, cut into 2" square pieces. (I have used redfish, speckled trout, snapper, and catfish. Any mild flavored fish will work).
Batter:
1 cup all purpose flour
1/2 cup masa (corn flour)
1/4 cup corn starch
1 TBS baking powder
2 eggs
1 12 ounce Mexican beer ( I use Dos Equus or Corona)
2 TBS cayenne pepper
Mix well and put in fridge with filets in the batter for 30 minutes.
Preheat deep fryer to 375 degrees. I use peanut oil, but vegatable or canola is fine.
Remove the batter from the fridge and stir. Shake off excess batter and lower filets gently into the oil with tongs to prevent sticking. The batter should be fairly thin. Turn once when the filets float. Drain on a rack. You can hold in a 300 degree oven for a short time. I will generally season with cajun seasoning (Ball's Cajun Seasoning is my choice) when I take them out of the fryer.
Sauce for the Tacos:
1 cup sour cream
1 cup Hellman's mayo
1-2 fresh jalapenos (serranos if you like more heat)
Cilantro to taste
Blend until smooth in blender. Put in the fridge for at least 30 minutes prior to serving..
Thinly slice purple cabbage, purple onions, and fresh jalapenos and serranos for garnishing tacos. Heat flour or corn tortillas (I generally use flour) in the oven or microwave. Put sauce on the warm tortillas and top with the fish filets, cabbage, onions, and peppers.
While these are detailed instructions that are unneccessary for most of you, I had some guests the other night that had never heard of "fish tacos". They were my "coonass" friends that are my island neighbors, and they have eaten a world of seafood. They were blown away by the combination of flavors.
P.S. to Dillonsmimi: The trout are full of eggs right now.
2 pounds of fish filets, cut into 2" square pieces. (I have used redfish, speckled trout, snapper, and catfish. Any mild flavored fish will work).
Batter:
1 cup all purpose flour
1/2 cup masa (corn flour)
1/4 cup corn starch
1 TBS baking powder
2 eggs
1 12 ounce Mexican beer ( I use Dos Equus or Corona)
2 TBS cayenne pepper
Mix well and put in fridge with filets in the batter for 30 minutes.
Preheat deep fryer to 375 degrees. I use peanut oil, but vegatable or canola is fine.
Remove the batter from the fridge and stir. Shake off excess batter and lower filets gently into the oil with tongs to prevent sticking. The batter should be fairly thin. Turn once when the filets float. Drain on a rack. You can hold in a 300 degree oven for a short time. I will generally season with cajun seasoning (Ball's Cajun Seasoning is my choice) when I take them out of the fryer.
Sauce for the Tacos:
1 cup sour cream
1 cup Hellman's mayo
1-2 fresh jalapenos (serranos if you like more heat)
Cilantro to taste
Blend until smooth in blender. Put in the fridge for at least 30 minutes prior to serving..
Thinly slice purple cabbage, purple onions, and fresh jalapenos and serranos for garnishing tacos. Heat flour or corn tortillas (I generally use flour) in the oven or microwave. Put sauce on the warm tortillas and top with the fish filets, cabbage, onions, and peppers.
While these are detailed instructions that are unneccessary for most of you, I had some guests the other night that had never heard of "fish tacos". They were my "coonass" friends that are my island neighbors, and they have eaten a world of seafood. They were blown away by the combination of flavors.
P.S. to Dillonsmimi: The trout are full of eggs right now.
