recipe 
yields
Serves 4
4 cups mayonnaise
Juice from 1 lemon
3 tablespoons chopped pickled jalapeño
2 teaspoons hot sauce
2 tablespoons sweet pickle relish
4 boneless cleaned rainbow trout fillets (about 2 pounds)
Kosher salt to taste
2 cups flour
1 tablespoon dried dill
1 tablespoon dried parsley
2 teaspoons onion powder
1 teaspoon hot paprika
1 teaspoon garlic powder
1 teaspoon white pepper
2 cups milk
4 eggs
4 cups panko bread crumbs
4 cups vegetable oil
1 heads romaine lettuce
3 cups chopped tomatoes
2 cups sliced red radish
2 cups chopped green onion
Salt and black pepper to taste
1 (2-foot-long) baguette
Ingredients
For the Cajun tartar sauce:
For the fried fish:
For the sandwich:
steps
1. Make the tartar sauce: Stir together all ingredients and set aside.
2. Make the fish: Rinse fish and pat dry. Season liberally with salt. In a shallow dish, combine flour, dill, parsley, onion powder, hot paprika, garlic powder, and white pepper. In a separate shallow dish, make an egg wash by whisking together milk and eggs. Pour panko in a separate dish. In a wide, heavy bottomed pan, heat oil to 350 degrees. Dredge trout in seasoned flour, dip in egg wash, and coat with panko. Gently lay trout fillets in oil, being careful not to crowd the pan. Once fillets are golden on one side, about 4 minutes, carefully turn over and brown other side. Set on a wire rack or paper towels to drain.
3. Toss romaine with tomato, radish, and green onion, then season with salt and pepper. Toast the baguette and, once it’s cool enough to handle, split it. Tuck fish fillets inside baguette, then top with tomato mixture and tartar sauce.
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- By Kevin Roberts, Richmond, Virginia
