Deep fried trout

dip your fillets in a wash of egg, mustard and a little milk with the seasonings of your choice. I use tony's, garlic powder, salt, pepper.

Roll in corn flour (I use a batter basket)

Set your grease to 350

drop in till it floats

enjoy

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This. Though I use buttermilk and seasoned cornmeal more often than the egg wash and corn flour. I'll sometimes mix meal and corn flour 50/50.Biggest tasks are to keep the oil at 350, do not crowd the pot with fish, and please drain on a wire rack, not stuffing the good fish in a paper bag to steam and screw up that nice crust.

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Do you use mustard with the buttermilk?

use buttermilk..... along with the other stuff mentioned.

chef KDs fish fry is excellent. Soak fish in ice water, then batter. simple and great.

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Just me but on fresh caught trout I like a lighter breading.

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This.

Unless it's frozen and/or sort of old, don't be masking such wonderful delicate fresh fish with things like buttermilk or mustard.

Wish they'd figure out a way to make more the fresh product available to restaurants. The line in the sand deal on this particular fish is silly.

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The line in the sand deal on this particular fish is silly

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Commercial fishing almost brought the redfish to extinction. If you want trout go catch your own and don't buy them in a restaurant.

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Commercial fishing almost brought the redfish to extinction.

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Yes, and this is a wonderful freshly caught red herring when it comes to speckled trout.

ETA

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If you want trout go catch your own and don't buy them in a restaurant.

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Right, and nobody ever wants to discuss how much of the yearly catch is lost and forgetten in freezers across the state every year. It's got to be tons.

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I use buttermilk and seasoned cornmeal more often than the egg wash and corn flour. I'll almost always mix meal and corn flour 50/50

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Amended what OTIS said. Saltwater fish (almost always trout) I use mustard a big percentage of the time. Freshwater fish can be overpowered. Mix some hot sauce in the buttermilk mustard wash.

I have posted before, I got some Chef KD's Fishfry from him, and he convinced me to just take it right out of a bowl of icewater, roll/toss in his mix and drop, and I think it might be the best fish I have ever fried. Got Tim at Mathernes to carry it, and so does Calvins besides several places in the AP. Try it sometime-a lot less messy than my usual yellow smear around the kitchen.

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Soak fish in ice water, then batter. simple and great

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I do this as well. Always used mustard and other things before, but this is the best IMO. For what it's worth, I use Louisiana Fish Fry with lemon. After draining on wire rack I sprinkle a little Konriko jalepeno seasoning over the fish. Won't do it any other way now.