Baltimore Fried Lake Trout Sandwich
Cornmeal-crusted whiting fillet, known locally as lake trout, fried crisp and served on white bread with hot sauce, a Baltimore carryout staple.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Frying pan or deep fryer
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18
- carbs
- 38
- protein
- 26
- calories
- 420
Instructions
- 1
Mix the cornmeal, flour, and Old Bay seasoning in a shallow dish.
- 2
Coat the whiting fillets completely in the cornmeal mixture.
- 3
Heat the oil in a skillet over medium-high heat until it shimmers.
- 4
Fry the fillets for 3-4 minutes per side until golden and crisp.
- 5
Transfer the fried fillets to paper towels to drain.
- 6
Place the fillets on slices of white bread.
- 7
Splash with hot sauce and top with the second bread slice.
- 8
Wrap the sandwich in wax paper and serve hot.
Chef's tips
Despite the name, this recipe uses whiting instead of real lake trout. Keep the oil hot so the cornmeal crust crisps quickly without soaking up extra grease.
Storage
Best eaten immediately; leftovers can be refrigerated up to 1 day.
Reheating
Reheat in a hot oven or air fryer to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Using oil that is not hot enough, making the crust soggy.
- •Cooking the delicate whiting fillets for too long.
Serving suggestions
Cooked Baltimore Fried Lake Trout Sandwich?
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