5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
4.50 avg. rating (86% score) - 2 votes

Crispy Trout Sandwich

45 Mins Total Serves 4
Small Red Onion, thinly sliced into rounds
Cup Bread-and-Butter Pickles, plus ½ cup brine
Cup Mayonnaise
Cup Fresh Dill, finely chopped
Teaspoons Hot Sauce
Teaspoons Freshly Ground Black Pepper
Teaspoons Fresh Lemon Juice, plus wedges for serving
Tablespoon Kosher Salt, divided
Large Eggs, lightly beaten
1 ½
Cups Panko (Japanese breadcrumbs)
Cup All-Purpose Flour
Trout Fillets (about 2/3 lb. total), skinned and deboned, cut in half crosswise
Cup Vegetable Oil
Cups Shredded Iceberg Lettuce
Slices Martin’s Butter Bread, lightly toasted
Potato Chips, for serving
  1. Combine onion, pickles, and pickle brine in a small bowl. Cover and chill for at least 1 hour or overnight.

  2. Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl. Cover and chill for at least 1 hour or overnight.

  3. Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Then, coat evenly with egg, allowing excess to drip back into bowl. Next, coat with panko, pressing to adhere. Transfer fish to a plate.

  4. Heat oil in a large skillet over medium-high heat. Fry fish until breading is golden brown and fish is cooked through, 2–3 minutes per side. Transfer fish to a paper towel-lined plate. Sprinkle fillets with additional salt.

  5. Spread a heaping tablespoon of the dill sauce on one side of each slice of bread. Pile each bottom slice with ½ cup lettuce, 1 fried fish fillet, and 1/4 cup pickled onion mixture. Top sandwich with second slice of bread, dill sauce side down, and press down gently. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and potato chips on the side.

    *Tip: if using fresh-caught or whole fish, check out this tutorial for steps on how to clean, skin, and fillet a trout.

    Recipe adapted from: www.epicurious.com

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