Recipe information
Yield
Makes 4 servings
Ingredients
4 (6-to 7-ounce) trout filets
Salt and pepper to taste
1 cup buttermilk, chilled
1 cup flour, seasoned with salt and pepper
1/2 cup cornmeal
3 cups canola oil
2 loaves French bread, toasted, split in half, lengthwise, and halved
4 tablespoons mayonnaise
1 head Bibb lettuce
8 pickle slices
2 Creole or beefsteak tomatoes, sliced and seasoned with salt and pepper
Hot sauce to taste
Preparation
Step 1
1. Season the filets with the salt and pepper. Place them in a bowl with the buttermilk for 3-5 minutes.
Step 2
2. In a separate bowl, mix the flour and cornmeal. Dredge the trout in the mixture.
Step 3
3. Add the oil to a sauté pan over medium-high heat, then fry the trout for 1 minute per side.
Step 4
4. Remove the trout and place it on paper towels.
Step 5
5. Dress the bread for each sandwich with the mayonnaise, lettuce, pickle, and tomatoes. Place 1 filet inside each sandwich. Season with the hot sauce and serve.
