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

Instructions

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