2 to 3 pounds speckled trout fillets 1 cup prepared mustard 2 slightly
beaten eggs 1 teaspoon Louisiana hot sauce ½ cup corn flour ½ cup
cornmeal ½ cup all-purpose flour ½ cup dried Italian bread crumbs 1 teaspoon
salt 1 teaspoon garlic powder 1 teaspoon freshly ground black pepper 1
teaspoon paprika.
In a bowl, combine the mustard, eggs and hot sauce. In another bowl,
combine the remaining ingredients, except the fish. Brush the fish
fillets with the mustard mixture until well-coated, then dip the fish in the
dry mixture. Fry the fish until golden-brown in peanut oil heated to
375 degrees.
