Here in South Louisiana we love our Speckled Trout, it is one of the most sought after fish for locals. The most common way to enjoy this plentiful fish is to deep fry it! It is a simple yet delicious way to cook your fresh Louisiana Speckled Trout or really any other fish you have.
Steps:
- Begin with rinsing off your fresh (or thawed) Louisiana Speckled Trout Fillets. You want to make sure you clean off any slime, scales, or blood that may still be on your fish.
- You will then take a large bowl and mix your yellow mustard and hot sauce together. You can mix to taste but you can use more hot sauce then you think. Also if you're not a huge fan of yellow mustard don't worry it will not have an overwhelming taste once cooked. The mustard and hot sauce adds a vessel for your fish fry to stick to while adding a little zest. As for the hot sauce you can use whichever is your favorite, I have tried Crystal, Louisiana, Tabasco, and even Sriracha.
- Pour some fish fry into a glass pan, I recommend not pouring all of it so you can keep it from all clumping up. You can choose to single or double batter your fish. If you would like to double batter your fish take the fillets and toss them in the fish fry first. Once they have a nice light coat place the fillet into your mustard/hot sauce wash. If you want to single batter your fish place your cleaned fillets directly into the wash. Once your fillets has been covered in your wash place it back in the batter.
- Have a pot of oil heated up to 350-375 degrees. Be careful to not overheat your oil and burn it.
- Carefully place your battered fillets into the oil (you only want to do a few piece at a time to prevent the oil from cooling off too much.) Cook your fillets until they are a nice golden brown. This will only take a few minutes. Once golden brown remove your fish from the oil and place on a pan lined with paper towels. You can then add some extra Cajun seasoning to taste.
- Once your fish is cooked fry up some French fries and hush puppies, call the neighbors and ENJOY!