1 ½ pounds rainbow trout  
2 teaspoons kosher salt  
Neutral oil, such as canola or grapeseed, for frying  
1 Cup all-purpose flour  
¼ Cup rice flour  
¼ Cup fine yellow cornmeal  
1 ½ Tablespoons of Spicewalla x Good Hot Fish Salt and Vinegar Seasoning
½ teaspoon dried sage 
½ teaspoon dried parsley  
½ teaspoon freshly ground black pepper  
Lemon wedge for serving 

1. Pat the trout fillet dry with a paper towel. Slice it with the grain into 1-inch-wide strips to make 12 "fingers." Season the trout fingers evenly with I teaspoon of the salt. 
2. Fill a Dutch oven with 1 inch of oil and clip a deep-fry thermometer to the side. Heat the oil over medium heat to 375°F. Set a wire rack over a rimmed baking sheet. 
3. Meanwhile, in a large bowl, combine the remaining 1 teaspoon salt, the all-purpose flour, rice flour, cornmeal, Salt and Vinegar spice, sage, parsley, and pepper.
4. Dredge each trout finger in the flour mixture, turning to coat and pressing to adhere, then shake off the excess.
5. Working in batches, slowly add the breaded trout to the hot oil. Cook, flipping occasionally, until crispy and golden brown, 3 to 4 minutes. 
6. Transfer to the rack to drain. Repeat with the remaining trout, allowing the oil to return to 375°F between batches. 
7. Serve the trout fingers with lemon wedges for squeezing.