Rainbow Trout Fish and Chips

  • 4 6-ounce Riverence Trout Fillets
  • 1 ½ cups Louisiana Fish Fry Breading Mix
  • 1 ½ tablespoons fresh dill, chopped finely
  • Fresh dill sprigs and herbs for garnish
  1. Remove the skin from the fillets.
  2. Cut each fillet in half.
  3. Place the Louisiana Fish Fry Breading Mix in a shallow bowl and add the fresh dill. Mix to combine.
  4. Dredge each side of the fillet in the breading mix and deep fry two at a time at 350° F for 2 minutes or until crisp and golden brown.
  5. Serve with tartar sauce or lemon aioli.
  6. Garnish with dill sprigs and chopped herbs.

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