Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Chef Emeril Lagasse at a book signing

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Chef Emeril Lagasse at a book signing Image via Wikipedia

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.