This recipe comes from Tim Parker, a Dawg fan, who hails from central Georgia, but frequents Amelia Island and its estuaries quite often...
Ingredients makes 4 subs:
4 trout fillets (no rib bones)
4 small sub buns
1/2 cup Panko (japanese style) bread crumbs
1/4 cup grated Parmesan cheese
1 Large egg
1/3 cup milk
small amount of butter or margarine
3 to 4 table spoons vegetable oil
Seasoning -salt or Konriko
Rinse fillets and pat dry, season with Konriko. Mix Panko breakcrumbs and Parmesan cheese in a flat style bowl.
Dredge fillets in the egg/milk mixture, then coat with the breadcrumb mixture. Heat the vegetable oil and cook fillets 3 to 4 minutes on each side until they are golden brown. While the fillets are cooking, split sub rolls in half, and lightly spread a thin coat of butter on the inside portion. When the fish is done, set aside on paper towels to drain, lay sub rolls face down in same pan and let them brown slightly. Dress your sandwich how you like it! This one had mayonnaise, horseradish spread, lettuce, tomato and onion. Serve with fries, cole slaw...or eat two of the subs!