Made With
Butter BreadIngredients
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
Serves: 4
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
