Uncle Ralph Serve with Sauce Gribiche (gra-beesh\’) 2 cups flour 1 TBS paprika 1 tsp salt 8 oz beer 16 speckled trout filets Salt, lemon-pepper seasoning 2 cups peanut oil for frying SAUCE GRIBICHE (gra-beesh’): 2...

Serve with Sauce Gribiche (gra-beesh\’)

• 2 cups flour
• 1 TBS paprika
• 1 tsp salt
• 8 oz beer
• 16 speckled trout filets
• Salt, lemon-pepper seasoning
• 2 cups peanut oil for frying

SAUCE GRIBICHE (gra-beesh’):

• 2 eggs, hard boiled
• 2 tsp Dijon mustard
• ½ tsp dry mustard
• ¼ tsp salt
• 1/8 tsp cayenne pepper
• 2 TBS tarragon vinegar
• ¼ cup vegetable oil
• ¼ cup olive oil
• TBS sweet pickle relish
• TBS fresh parsley
• 1 tsp tarragon
• 1 tsp fresh chives

1. For batter, combine 1 cup flour with next 3 ingredients in a bowl and let stand for at least 1 hour
2. Season filets with salt and lemon-pepper seasoning mix
3. Heat oil to 360° in large deep-sided skillet; should fill approximately 1”-2”
4. Dredge filets in dry flour and then wet batter
5. Fry each about 5 minutes per side, set on metal grill over pan to drain; important—don’t overcrowd pan
6. Keep fried fish warm in 200° oven until ready to serve

Sauce Gribiche

1. With an electric mixer blend on medium speed Dijon mustard and next 3 ingredients
2. In separate bowl, mix tarragon vinegar and 2 oils
3. With mixer at medium speed, very slowly add oil and vinegar mixture to the mustard mixture. As you would making homemade mayonnaise. (If mixture separates, whisk in 2-3 TBS boiling water)
4. To the prepared sauce add 2 egg whites, finely grated; pickle relish, and last 3 ingredients; mix thoroughly by hand
5. Place sauce in gravy boat or individual serving pieces for guest to use over fried trout

Serves 8