Fried Trout

2 whole trout or 4 fillets
1 cup flour
1/2 teaspoon nutritional yeast
1/2 teaspoon plus 1/2 teaspoon kosher salt
1/2 teaspoon plus 1/2 teaspoon garlic salt
1/2 teaspoon plus 1/2 teaspoon Tony Chachere’s Creole Seasoning
1/2 teaspoon plus 1/2 teaspoon cayenne pepper
2 eggs
1 sleeve saltine crackers, finely crushed
Cornmeal (about half the volume of crushed saltine crackers)
Peanut oil, for frying

Fillet fish, if necessary. In one bowl, mix flour, nutritional yeast, and half a teaspoon each of kosher salt, garlic salt, Tony’s, and cayenne. In another bowl, lightly beat eggs. In a third bowl, mix saltine cracker meal, cornmeal, and half a teaspoon each of kosher salt, garlic salt, Tony’s, and cayenne. Heat oil in a pan suitable for deep-frying. Dunk each fillet into flour mixture, then eggs, then cracker mixture. Fry until golden. Drain on newspaper covered with paper towels.