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["Place the buttermilk in a shallow, non-reactive casserole dish.", "Season with 2 tablespoons of the Essence and the hot sauce and stir to blend.", "In a medium bowl, combine the corn flour, masa harina, 2 tablespoons of the remaining Essence and the salt.", "Stir well to blend.", "Place the trout in the seasoned flour and turn to coat on both sides.", "Then place in the buttermilk, coating well on both sides.", "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.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
