By Brooke Marshall
I’m a colossal fish taco fan. If they’re on a menu, it’s difficult for me to pass them up. So I decided to make them myself for the first time with Clay Brick Farms’ fresh caught rainbow trout. I thought I’d fry the fish, even though I’ve never fried a single thing in my life. So you can probably guess things didn’t turn out perfectly. These fillets come two in a pack and I battered the entire fish and fried them in my cast iron skillet that ended up being a bit too small. I lost some of the batter that stuck to the pan, but what remained was delicious. Next time I’ll cut the trout into smaller pieces first, then batter and fry those. That’s what I’m suggesting in the recipe. I hope your luck with the batter and frying is better than mine, but even if it doesn’t work out perfectly, expect an excellent meal.
RAINBOW TROUT TACOS with PICKLED SALSA
Pickled Salsa –
- 1 medium-to-large tomato, diced
- 2 Tbs chopped onion
- 2 Tbs chopped parsley
- 1 Tbs apple cider vinegar
Fish Batter –
- 1 cup all-purpose flour, divided
- ½ cup milk or buttermilk
- ¼ cup water
- ½ tsp salt
- ¼ tsp baking powder
- 2 Tbs extra virgin olive oil
- 1 Tbs fresh lemon juice
- 1/8 tsp Dijon mustard
- Canola oil for frying
- 4 flour tortillas
- 1 pack of Clay Brick Farms’ Rainbow Trout
- 2 cups of roughly shredded lettuce
- Salt and Pepper
- Make the salsa – Combine the diced tomatoes, onion, parsley, and apple cider vinegar in a bowl. Add salt to taste. Set aside.
- Make lemon vinaigrette – Whisk the extra virgin olive oil, lemon juice, and Dijon mustard together, or put these ingredients in a small air-tight container and shake. Then set the vinaigrette aside.
- Fry the trout and tortillas – Put a ½ cup of the flour in a shallow dish or plate. Combine all other batter ingredients in a bowl and whisk until combined. Remove the skin from the trout fillets, rinse them, and pat them dry to remove excess moisture. Then cut them into strips or pieces. Set the trout aside. Heat a couple of tablespoons of Canola oil in a skillet or dutch oven. Fry the tortillas in the oil one at a time, turning so that both sides are browned. Add more oil if necessary as you move through the tortillas. Set the tortillas aside. Add more oil to the skillet or dutch oven so that the oil is an inch or so high. Heat the oil to 350-375° Use a thermometer to check the temperature of the oil. While the oil is coming to temperature, coat the trout with the ½ cup of flour and then with the milk mixture. Fry the trout for a few minutes, turning the trout to make sure the batter browns evenly.
- Assemble the tacos – When the trout is almost done, use the lemon vinaigrette to dress the lettuce. You may not need it all. Put the dressed lettuce in the flour tortillas. When the trout is done, top the lettuce with the trout and season with salt and pepper. Serve with the pickled salsa.
Brooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.