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Heat the oil in a large cast iron fry pan over medium heat. Place the trout fillets in the corn flour mixture and toss to evenly coat. Lay the trout smooth side up in the skillet and cook until golden brown, about 4 minutes. Turn over and cook another 1 to 2 minutes on the other side. Remove from the pan and transfer to paper towel-lined plates to drain. Season with the remaining tablespoon of Essence and serve with the succotash and mixed green salad.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Yield: 4 cups