 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
Directions:
1. 1. Season the filets with the salt and pepper. Place them in a bowl with the buttermilk for 3-5 minutes.
2. 2. In a separate bowl, mix the flour and cornmeal. Dredge the trout in the mixture.
3. 3. Add the oil to a sauté pan over medium-high heat, then fry the trout for 1 minute per side.
4. 4. Remove the trout and place it on paper towels.
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.
|
|