1 1/2 cups flour
1 tablespoons Creole seasoning
1/4 teaspoon salt
6 -8 ounce speckled trout fillets
1 1/4 sticks butter
1 cup veal or fish stock
2 tablespoons lemon juice, strained
1 tablespoon Worcestershire sauce
2 teaspoons red wine vinegar
Peanut oil, for frying
Melt the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook stirring constantly until the roux turns a medium brown.
Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until smooth. Add the lemon juice, Worcestershire sauce, and vinegar and simmer for 3 minutes. Remove the pan from the heat and keep the sauce warm while you prepare the fish.