This sandwich has delicious, classic fried trout, and an even more delicious spicy mayo. Don't forget the pear ginger slaw to go along with it! This is a great trout meal, with only a bit of added spice. "Ingredients Spicy Mayo - 1 cup mayonnaise, preferably Duke’s - 2 minced fresh Thai chile peppers - 4 teaspoons fresh lime juice - 1 teaspoon fish sauce - ¼ teaspoon salt Pear-Ginger-Cilantro Slaw - 1 Asian pear, cored and cut into matchsticks (about 1½ cups) - 1 cup fresh bean sprouts - 1 cup coarsely chopped fresh cilantro sprigs (leaves and tender stems) - 1 tablespoon grated fresh ginger (use a Microplane) - 1 teaspoon rice vinegar - 1 teaspoon fish sauce - Kosher salt and freshly ground black pepper Tempura Batter - 1 cup all-purpose flour - 1 tablespoon cornstarch - ½ teaspoon kosher salt - 1 large egg white - 1 cup seltzer - Vegetable oil for frying - Four 4-ounce trout fillets - Salt and freshly ground black pepper - Four 6-inch pieces French baguette - 1 head Bibb or Boston lettuce, leaves separated Directions: 1. To make the mayo: Whisk together all the ingredients in a small bowl. Cover and refrigerate until ready to use. 2. To make the slaw: Combine the pear, bean sprouts, cilantro, ginger, vinegar, and fish sauce in a medium bowl. Season to taste with salt and pepper. Taste. Is it sweet and crunchy? Good. Let it rest for a bit in the refrigerator while you fry your fish. 3. To make the tempura batter: Combine the flour, cornstarch, and salt in a bowl. Whisk in the egg white and seltzer until a pancake-like batter forms. Do not overwhisk; small lumps are okay. 4. Heat ½ inch of oil to 375 degrees in a large cast-iron skillet over medium-high heat until hot. Season both sides of the trout fillets with salt and pepper. Dip 2 fillets into the tempura batter to coat evenly, letting the excess drip off, and fry in the oil, turning once or twice, until golden and cooked through, 3 to 4 minutes. Drain on a paper-towel-lined plate. The crust should be golden and flaky and the fish still moist inside. Keep the first batch warm, and repeat with the remaining trout. 5. To assemble the sandwiches: Using a serrated knife, split the baguette pieces lengthwise in half. Spread some spicy mayo on both sides of each piece of bread. Layer the lettuce on the bottoms of the bread, then top with the trout and slaw. Gently cover with the other halves of baguette and serve. Makes 4 sandwiches Excerpted from Smoke & Pickles by Edward Lee (Artisan Books). Copyright © 2013."