Rainbow Trout Fish Tacos

Fish TacosAfter having moved into a new house last month we have finally been able to get our house in order to have guests, this last weekend an old friend came to visit and as our first guest we decided to pull out some of the stops.  All in all it was a good visit and what came of it was a chance to make homemade fish tacos with some fresh rainbow trout from a local lake.

The recipe is simple, but there’s a lot of sides to go with this meal and I’m including the recipes for them as well.

Rainbow Trout Fish Tacos

Makes 3 tacos for up to 4 people

Ingredients by dish

Fish

  • 12 x Small Rainbow Trout Fillets (Substitute the trout for any other of your favorite fish)
  • 1.5 Cup Panko Crumbs (1 cup for the first dredge, ½ cup for the second)
  • 1/3 cup Tajin (http://www.tajin.com) (1/4 for the first dredge, the remaining for the second)
  • 1 tbsp. dark chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 2 medium eggs
  • 1 tbsp. milk
  • 2 cups vegetable oil
  • 1 lime, sliced

Corn tortillas

Cabbage Slaw

  • ¼ head shredded cabbage
  • 1 tbsp. Rice Vinegar
  • 1 tsp sea salt
  • 1 lime (juiced)

Pickled Onion

  • ½ Medium Red Onion sliced thin
  • ½ Cup Apple Cider Vinegar
  • 1 tbsp. Rice Vinegar
  • ¼ Cup kosher salt
  • 1 tbsp. ground pepper

Cold water

Pickled Radish

  • 8 medium radish shredded or sliced into small pieces
  • ½ Cup Apple Cider Vinegar
  • 1 tbsp. Rice Vinegar
  • ¼ Cup kosher salt
  • 1 tbsp. ground pepper

Cold water

Instructions

  1. First and foremost, pickle the onions and radish. These need some time to get a good vinegar taste to compliment the fish.  It’s a good idea to do this at least an hour before you plan to eat, personally if I’m making tacos for dinner I’ll make the pickled vegetables at lunch.
  2. Combine 1 cup of the panko bread crumbs, tajin, chili, cumin, salt and pepper into a large pan and mix well.  Take the two eggs and milk and beat into a wash.  Take the dry fillets and dredge them in the egg wash and then dredge in the breading mixture.  Place on a large tray or pan as you finish them.  Once complete take the remaining panko and tajin and put them in a blender to powder them together.  Put this powder into the large pan you dredged the fish in and dredge the fillets a second time.  When you dredge them the second time press the powder into the fish fillet.
  3. In a medium cast iron pan put the oil into it and put it on a medium heat.  I prefer to do the cooking of this outside as fried fish smell can be a little overpowering sometimes.  Once the oil comes to temp (300f or so) put the fish in three at a time.  Cook on both sides until the bread crust is golden brown.  Let the fish rest on a cooling rack to let them drain.
  4. Once they’ve finished draining / cooling eat up!

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