Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 12 - 15 Large Jalapenos
- 1 Fillet Smoked Trout
- 1 Large Avocado, pit removed and fruit scooped out
- 8 Ounces Sliced Bacon, cooked crisp, crumbled
- 1 Bottle Beer, preferably a pale ale
- 2 1/2 Cups Flour
- 1/4 Teaspoon Baking Powder
- 1/2 Cup Corn Meal
- 2 Egg Yolks
- Salt and Pepper, to taste
- Vegetable Oil, for frying
Preparation:
Cut a slit lengthwise on one side of each jalapeno. Leave the stem intact and remove the seeds.
If necessary, remove the skin and bones from the smoke trout. Tear the fish into flakes with a fork.
In a bowl, mash together the smoked trout, avocado, and bacon. Season with salt and pepper.
Place a tablespoon of the trout and avocado mix inside each of the jalapenos.
Mix together the flour, corn meal, and 1/4 teaspoon of salt.
Combine the egg yolks with 1 cup of beer. Whisk in the dry ingredients. It should have the consistency of pancake batter. Add more beer if it needs thinning.
Heat a large skillet or deep fryer with 2 inches of vegetable oil. Heat to medium-high, about 370 degrees.
Dip each jalapeno in the beer batter and carefully lay in the hot oil. Fry until golden brown, about 5 minutes.
Drain on a paper towel and serve hot.
