This Weeks Recipe 12-1-25

Crispy Trout Tacos with Jalapeño Slaw

Slaw:

2 cups finely shredded cabbage

1 green onion, minced

1 small fresh jalapeño, minced

¼ cup shredded carrot

Salt and pepper to taste

Pinch of sugar

¼ cup rice wine vinegar

Trout:

½ cup cornstarch

½ cup all-purpose flour

Salt and pepper to taste

1 egg white

2 cups vegetable oil

¾ pound fresh trout fillets

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Instructions

To make the slaw, combine all of the ingredients in a medium-sized mixing bowl. Set aside in the refrigerator until ready to serve.

For the trout, combine the cornstarch, flour, salt and pepper in a shallow plate. Place the egg white in a separate shallow plate. Lightly beat the egg white.

Meanwhile, in a 9” skillet, heat the vegetable oil to 350°F. Dip the trout fillet in the egg white, then pass through the flour mixture, until the filet is well coated. Carefully place the coated trout filet in the vegetable oil, and fry for 4 minutes on each side, until the trout is well cooked, but still moist.

Once the trout is cooked, divide the fillets into portions, and fill the warm corn tortillas. Top with portions of the slaw and serve immediately.