Ingredients

Makes 4 servings

　　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

　　

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.