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Ingredients
US|METRIC
4 SERVINGS
- 2 cups all-purpose flour (divided)
- 1 cup cornstarch
- 1 Tbsp. seasoning (Chef Paul Prudhomme’s Magic Shrimp, plus more to taste)
- 2 tsp. kosher salt (plus more to taste)
- 1/8 tsp. baking powder
- 1/8 tsp. baking soda
- 12 oz. beer (cold Abita Amber, or other light beer)
- 4 Tbsp. ice water
- 1 qt. vegetable oil
- 1 lb. trout fillets (speckled, scaled, skinned if desired, and cut into finger-size strips)
- ground black pepper (to taste)
- 8 corn tortillas (5-inch)
- slaw (Chipotle, recipe follows)
- lime wedges (to serve)
- diced avocado (optional)
- diced tomato (optional)
- sliced green onion (optional)
- cilantro leaves (optional)
- 1 cup mayonnaise
- 2 Tbsp. fresh lime juice
- 1 chipotle pepper in adobo (finely chopped)
- 1 Tbsp. adobo sauce
- 1 tsp. seasoning (Chef Paul Prudhomme’s Magic Shrimp)
- 1 pinch kosher salt
- ground black pepper (to taste)
- 2 cups green cabbage (shredded)
- 1/2 cup red bell pepper (finely sliced)
- 1/2 cup chopped green onion
- 1/4 cup finely chopped cilantro
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