Donny Rouse's

Grand Isle Speckled Trout

Total Cooking Time 45
Yield 4
4 ratings


  • 1 cup (2 sticks) unsalted butter
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Vegetable oil or peanut oil, for frying
  • 2 cups whole milk
  • 2 eggs
  • 2 cups flour
  • 4 (8 ounce) boneless speckled trout, redfish, or red snapper filets
  • 2 tablespoons Creole seasoning
  • Salt and black pepper to taste


  • 1 tablespoon minced parsley, for garnish
  • 1 lemon, cut into slices, for serving


  1. Heat butter in a sauté pan or skillet over medium heat; cook, stirring, until butter turn dark brown, about 20–25 minutes. Remove butter from heat. Whisk in lemon juice and vinegar.
  2. Pour oil into a large cast iron skillet and heat over medium-high heat. To test heat, drop a piece of parsley in the skillet. If it crisps up, it’s ready.
  3. In a shallow dish, whisk together milk and eggs; put flour into another shallow dish. Season fish with Creole seasoning, salt and pepper. Working with one filet at a time, dip fish in flour, shake off excess, and then dip in egg mixture and shake off excess. Return filets to flour then transfer to a rack over a baking sheet.
  4. Working in two batches, fry fish until golden brown, about 5–6 minutes per side. Remove and drain on paper towels.
  5. To serve, divide fish between 4 plates, whisk sauce and spoon over fish. Garnish with parsley and lemon slices.

Ingredients used in this recipe