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Crispy Trout Sandwich

Butter Bread
Made With
Butter Bread

Ingredients


1 Small Red Onion, thinly sliced into rounds

½ Cup Bread-and-Butter Pickles, plus ½ cup brine

3/4 Cup Mayonnaise

1/3 Cup Fresh Dill, finely chopped

2 Teaspoons Hot Sauce

½ Teaspoons Freshly Ground Black Pepper

2 Teaspoons Fresh Lemon Juice, plus wedges for serving

1 Tablespoon Kosher Salt, divided

2 Large Eggs, lightly beaten

1 ½ Cups Panko (Japanese breadcrumbs)

½ Cup All-Purpose Flour

2 Trout Fillets (about 2/3 lb. total), skinned and deboned, cut in half crosswise

2/3 Cup Vegetable Oil

2 Cups Shredded Iceberg Lettuce

8 Slices Martin’s Butter Bread, lightly toasted

Potato Chips, for serving


Directions


Step 1

Combine onion, pickles, and pickle brine in a small bowl. Cover and chill for at least 1 hour or overnight.

Step 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.

Step 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.

Step 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.

Step 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