Dive into a tantalizing fusion of English and Mexican flavors with these Beer-Battered Lake Trout Tacos. This dish takes freshly caught lake trout, coats it in a crispy beer batter, and nestles it into warm tortillas with vibrant accompaniments for a refreshing outdoor meal.
Ingredients
🌾 2 cups Flour
🌽 ½ cup Cornstarch
🧂 2 teaspoons Salt
🌶 1 teaspoon White Pepper
🌶 Cayenne, to taste
For the Batter (for 1 fish; halve the dry mix)
🥚 1 Egg
🍺 1 Beer (Pilsner, e.g., with "Old Style" on the label)
Fish and Other Ingredients
🎣 1 Lake Trout, approximately 2 lbs
🌿 Canola Oil, about 1 cm deep, for frying
🌮 Tortilla
🥬 Slaw, cabbage-based
🥑 Guacamole
🧴 Crema, Mexican sour cream
🌶 Jalapeños, pickled, sliced
Instructions
1- Prepare Dry Ingredients:
- Combine flour, cornstarch, salt, white pepper, and cayenne in a Ziploc bag. This dry mix can be prepared in advance for convenience.
2- Prep Fish:
- Catch and filet the lake trout.
- Skin and cut into smaller pieces suitable for tacos.
3- Make the Batter:
- In a mixing bowl, blend half of the dry mix batch with 1 egg.
- Add the beer slowly, whisking continuously until you achieve a smooth, thin batter.
4- Heat Oil:
- Heat roughly 1 cm of canola oil in a non-stick pan to 375°F (190°C).
- Ensure readiness by checking if a drop of batter sizzles upon contact.
5- Fry the Fish:
- Pat fish pieces dry with a paper towel, dip each into the beer batter, and coat well.
- Gently lay the battered fish in the hot oil. Fry until golden brown and cooked through.
- Place finished fish on paper towels to soak up extra oil.
6- Assemble Tacos:
- Take each tortilla and layer it with slaw, a piece of fried fish, drizzled crema, guacamole, and sliced jalapeños.
- Serve immediately.
Prep Time: Approximately 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes
Servings: 4 tacos
Equipment: Ziploc Bag, Small Metal Whisk, Mixing Bowl (green, plastic), Non-Stick Pan (red exterior), Camp Stove, Paper Towels, Metal Tongs with Silicone Tips, Compostable Plates, Metal Fork, Wooden Spoon
Cooking Tips:
- Ensuring the fish is dry will help the batter adhere properly.
- Use light, carbonated beer to help the batter puff up.
- Monitor oil temperature with a thermometer for best results; overly hot oil will cook the batter too quickly.
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Beer-Battered Lake Trout Tacos
Posted by Waivio guest: @waivio_hivecooking