Ingredients
Peanut or canola oil, for frying
4 hoagie rolls or 1 French baguette
3/4 cup corn flour
2 tablespoons Creole seasoning (recommended: Tony Cachere’s)
Sea salt and freshly cracked black pepper
4 (6 to 8-ounce) Trout fillets
Shredded lettuce, thinly sliced tomatoes and hot sauce, for serving
Lemon wedges, for garnish
Directions
Preheat the oven to 375 degrees F.
In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.
Slice the po’ boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
Once the oil is properly heated, carefully drop the trout fillets into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 trout fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges.
- Jay Mastry - March 26, 2024
- Captains Corner, Gorta - March 23, 2024
- Dave Zalewski - March 12, 2024
