These are absolutely brilliant to entertain with, have as a midweek treat or go all out as a weekend winner.

Trout is such a wonderful tasting fish and head to head against something like Salmon I feel it taste better and has a nicer texture, plus it’s waaaay cheaper.

This particular dish has a special coating using nachos and that adds so much depth and texture to the dish, crunching through that tasty outer to that soft flaky centre just makes for such a joyful eating experience.

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Ingredients

• 2 Trout fillets
• Large bag of nachos
• Strong Flour
• 1 large egg
• Corn Flour
• 1 tbsp Paprika
• 1 tbsp Herbs de Provence
• 1 tbsp Celery Salt (can use normal salt)
• 1 tbsp Pepper
• Soft Taco shells (or small tortillas)
• Salad
• Mayo
• 1 Lemon
• Veg oil for frying

Method

1. Take the trout and cut it into cubed pieces.
2. In a separate bowl smash up the nachos into small crumbs and mix with 2 table spoons of corn flour.
3. Now take the flour and fill a bowl, into that add the paprika, Herbs De Provence, celery salt and pepper mixing until combined. In a separate bowl whisk up the egg.
4. Now take the pieces and first coat in the flour, then the egg and finally mix all the pieces together in the nacho mix.
5. Then in either a sauce pan or deep fat fryer start to fry off the pieces in batches. Get the oil to either 170c or if on a stove until you can drop a nacho in and it sizzles and bubbles around the side. Cook for 3-4 minutes until crisp.
6. In a separate bowl zest the lemon then juice a quarter of it. Combine this with 2 tablespoons of mayo.
7. Then start to layout the tacos with salad on the bottom, Trout bites and lashings of mayo, I also finished mine wit capers but that is an optional choice.