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- 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
- Season the filets with the salt and pepper. Place them in a bowl with the buttermilk for 3 to 5 minutes.
- In a separate bowl, mix the flour and cornmeal. Dredge the trout in the mixture.
- Add the oil to a sauté pan over medium-high heat, then fry the trout for 1 minute per side.
- Remove the trout and place it on paper towels.
- Dress the bread for each sandwich with the mayonnaise, lettuce, pickle, and tomatoes.
