Batter Fried Speckled Trout Tacos by Tenney Flynn
Credit: Getty Images

Next time you're angling and don't bring home as many fish as you expected, make tacos. When Flynn wants to stretch his catch, he turns to this recipe for speckled trout tacos. (It also works with snapper, bass, grouper, and basically anything white and flaky.) "The key is having a nicely seasoned slaw," says Flynn. "You want to put about as much slaw as fish in each taco." If you've been to the French Quarter Festival in New Orleans, these may sound familiar: GW Fins serves nearly 10,000 to festivalgoers every year along the Mississippi River.

Batter Fried Speckled Trout Tacos (serves 6)



  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • 1 pinch baking soda
  • 1 pinch baking powder
  • 1 tsp Creole seasoning
  • 1 bottle light beer

Mix the dry ingredients in a mixing bowl and mix in beer. Add a handful of ice and stir. Let sit until ice is melted.


  • 1 cup mayonnaise
  • 1 chipotle pepper in adobo
  • 1 tbsp adobo sauce
  • 2 tbsp fresh lime juice
  • 1 tsp Creole seasoning
  • 1 pinch salt
  • 1 pinch pepper

Blend ingredients with a hand mixer until mixed thoroughly.

Chipotle slaw:

  • 2 cups shredded cabbage
  • 1/2 cup finely sliced red pepper
  • 1/2 cup chopped green onions
  • 1/4 cup finely chopped cilantro

Mix ingredients together and then pour chipotle dressing on slaw and toss thoroughly.


  • 2 lbs speckled trout, cut into 3-inch pieces
  • 2 tsp Creole seasoning
  • corn tortillas


Sprinkle the fish with Creole seasoning and then dip into batter. Place fish separately in hot oil and deep fry, moving back and forth, for 2-3 minutes. Place it on paper towels to blot extra oil. Brown the tortillas in a hot iron skillet. Place the slaw on corn tortillas, then one or two pieces of fish. Garnish it with avocados, tomatoes, chopped green onions, and diced cilantro. Serve.