Coming home from a bountiful trout fishing trip in the Sierras, I wanted to make something wild and delicious for my extended family. With one particular guest, who I knew wasn’t much of a fish fan, in mind, I came up with a southern-inspired sandwich with a little Cajun heat. To top it off, I add a little extra crunch with crisp, peppered bacon and a fresh bed of homemade coleslaw all sandwiched between a warm, buttered pretzel bun. Turns out, this recipe completely changed the view of our fish-hating guest, and made him a believer that wild freshwater fish can be amazing.
- ¼ head of red cabbage
- ¼ head of green cabbage
- 4-6 baby carrots
- 1 tablespoon dill pickle juice
- 2 tablespoon yogurt
- 2 tablespoon mayonnaise
- 4 cloves garlic
- Lawry’s salt (to taste)
- Slice cabbage into small lengths and place into a colander (strainer) and wash. Shake until most of the water is off and salt liberally to taste. Let the cabbage sit for 2-3 hours to absorb.
- While the cabbage sits, roughly cut the garlic into small chunks. Set a burner to medium-high heat and toast garlic for 30-60 seconds.
- Combine yogurt, mayonnaise, dill pickle juice and roasted garlic in a large sealable container big enough to fit the cabbage and carrots. Refrigerate until cabbage is ready.
- Move the cabbage to the sealable container. Slice carrots as thin as possible and add to the cabbage. Seal and shake well to combined.
Po' Boy Ingredients:
- 2-3 pounds trout, filleted and deboned
- 2 eggs
- ¼ cup mayonnaise
- 1 cup flour
- 2 teaspoons Lawry’s salt
- 3 teaspoons smoked paprika
- 1-2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- ¼-½ cup vegetable oil
- - ½ pound bacon
- 1 cup coleslaw
- 4 pretzel rolls
- 2 tablespoons butter
- Combine flour, salt, paprika, cayenne and garlic powder in a large bowl or zip seal bag. In a separate container, combine 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. Place the trout 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 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 two bacon slices. Take a bite and enjoy!