Cajun Trout Po' Boy

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Coming home from a bountiful trout fishing trip in the sierras, I wanted to make something for family who came in from out of town for the weekend. With them in mind I came up with a southern inspired sandwich with a little cajun heat topped with crisp peppered bacon on a bed of fresh homemade coleslaw between a warm buttered pretzel bun. This Po' Boy turned out fantastic and changed the thoughts of one guest that freshwater fish can't taste good.

 

Recipe:

Prep Time: 15 Minutes   Rest Time: 15-60 Minutes   Cook Time: 6 Minutes    Serving Size: 4

 

- 1 2-3lbs trout, filleted and deboned

- 2 Eggs

- 1/4C Mayonnaise

- 1C Flour

- 2t Lawry’s salt

- 3t Smoked paprika

- 1-2t Cayenne pepper

- 1t Garlic powder

- 1/4-1/2C Vegetable oil

- 1/2lbs Bacon

- 1C Coleslaw – Recipe here

- 4 Pretzel rolls

- 2T Butter

 

Combined flour, salt, paprika, cayenne, and garlic powder in a large bowl or zip seal bag. In a separate container combined eggs and mayonnaise and mix thoroughly until smooth and there are no chunks of mayonnaise.

Pat the trout fillets dry and cut into large pieces about the size of your rolls. Place the fillets into the dry mixture and coat thoroughly. Next, place the fillets into the egg mixture and flip until it coats the entire fillet. Pull the fillet out of the mix and allow the excess to drip off back into the egg mixture. Take the trout and place it back into the dry mixture and coat fillet thoroughly. Remove and place on a plate or pan that will fit into the refrigerator. Repeat for each piece.

Allow the coated trout to rest for at least 15 and up to 60 minutes so the coating can properly coagulate around the trout.

Set a cast iron skillet to medium high heat. Once hot, add bacon slices and cook 1-2 minutes on each side until crisp. Remove bacon and set aside.

Keeping the bacon fat in the pan, add vegetable oil to the skillet (enough to cover half the depth of the trout fillets) and lower to medium heat. Place the fillets gently into the oil and cook for 2-3 minutes on each side until crispy.

While trout fillets are frying, set the oven to broil on high. Split pretzel buns and butter each side liberally. Place on a cookie sheet butter side up and toast for 1 minute. Be cautious not to burn the bread! Remove bread from oven and plate.

Place a liberal amount of coleslaw on the bun. Top with trout fillet and 2 bacon slices. Take a bite and enjoy!