WEST VIRGINIA TROUT TACOS

West Virginia Trout Tacos image

Provided by Katie Lee Biegel

Time 25m

Yield 6 tacos

Number Of Ingredients 23

3/4 cup cornmeal
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 cup milk
1 pound trout, flounder or sole, cut into 1-inch strips
Canola or olive oil
1 package corn tortillas
Bourbon Slaw, recipe follows
1 package bacon, chopped, cooked until crispy and drained on paper towels
1 package bacon, chopped, cooked until crispy and drained on paper towels
1/2 cup fresh cilantro leaves
1/2 cup mayo
2 tablespoons bourbon
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
Juice of 1 lime
1 medium head purple cabbage, thinly sliced

Steps:

Heat a nonstick skillet over medium-high heat.
Mix the cornmeal, chili powder, salt, garlic powder and pepper in a large shallow bowl or pie plate. Pour the milk into another bowl or pie plate. Dip the fish in the milk then in the cornmeal mix.
Add enough oil to coat the bottom of the skillet. Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through. Remove from the pan and drain on a paper-towel-lined sheet tray.
To assemble the taco, I like to first heat my tortillas on a cast-iron griddle. Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro. Repeat for the remaining fish and tortillas. Serve immediately.
In a small bowl, stir together the mayo, bourbon, sugar, mustard, chili powder, salt, garlic powder, pepper and lime juice until well combined. Pour the dressing over the cabbage in a large bowl and toss to coat.