Heat oil in a large saucepan. Stir together 1 cup flour, salt, and cayenne pepper in a large mixing bowl. Add the vegetable oil, beer, and Tabasco; stir until batter is smooth. Season trout fillets with creole seasoning. Stir the remaining ½ cup flour and 2 teaspoons creole seasoning. Dredge each fillet into the flour, shake to remove excess flour, then dredge in the beer batter. Lower each fillet into the hot oil and fry until golden brown and crispy, about 5 minutes. Drain each fillet on a paper towel-lined plate before serving.
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