Crispy Trout Tacos

There are a few simple pleasures that make summer time great to me. The abundance of fresh ingredients for cooking, the longer day-time hours for playing and backyard BBQ’s, spectacular weekend camping trips with friends and family, and the abundance of fish in the lakes and rivers of Northern California. This recipe bring together all those things onto one plate.

A while back we made the long drive from the Bay Area, across the central valley, and into the high sierras where we found the camping amazing (bug free), the temperature perfect, and the rivers a little fast but filled with trout. After eating all the trout we could hold we came home with an ice chest full and ready for the freezer. Here is one of the ways we have continued to enjoy that trout.

Crispy Trout Taco’s:

  • 8-12oz of trout filet or any fish you want. (Cod works great)
  • 1 egg, beaten.
  • 1 tsp of your favorite hot sauce
  • 1 cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • Flour tortillas
  • A few leaves of lettuce
  • Sea salt and fresh ground pepper

Fresh Salsa: 

  • 1 medium yellow onion, diced
  • 2 large tomatoes, diced
  • 1 mango, diced (optional)
  • 1/2 bunch of cilantro chopped
  • 2 tbsp worcestershire sauce
  • 1 tsp lemon juice
  • a dash of your favorite hot sauce
  • salt and pepper to taste

I recommend making the salsa first so all those amazing flavors get well mixed before you go to eat them. Dice your onion, tomatoes, and mango. Place them in a bowl with the chopped cilantro. Add your worcestershire sauce, lemon juice, hot sauce, salt and pepper, and mix well. Most of this goes by taste, so add more salt, pepper, and hot sauce as needed.

Now, take your fish and cut them into the length you desire. I like 1-inch by 2-inches so you get a good amount in your mouth when you take a bite but you are not pulling all the fish out in one chunk. Smaller the pieces will give you more crunch from the frying. I like to deep fry my fish but you can also pan fry them if you need to. Whatever method you choose, make sure it is hot and ready to go.

Mix your beaten egg and hot sauce into one bowl and then mix flour, garlic powder, onion powder, and cayenne pepper into another bowl. Salt and pepper fish then dredge then in the flour mix, then egg mix, and then back to the flour mix again. This will help get more crisp and flavor per bite.

When fish is crispy and to your desired color, removed and let set on wire rack for a few minutes. Worm up your tortillas and your ready to build your taco. Then it’s time to eat!


About DH

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This entry was posted in Dinner, Fish, Savory, Uncategorized, Vegetables. Bookmark the permalink.

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