Grand Isle Speckled Trout
- 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
- 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.
- 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.
- 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.
- Working in two batches, fry fish until golden brown, about 5–6 minutes per side. Remove and drain on paper towels.
- To serve, divide fish between 4 plates, whisk sauce and spoon over fish. Garnish with parsley and lemon slices.