Fried Trout Sandwiches with Pear/Ginger/Cilantro Slaw & Spicy Mayo
Edward Lee, Smoke & Pickles: Recipes and Stories From A New Southern Kitchen - December 2013
This recipe has been adapted from Smoke & Pickles: Recipes and Stories From A New Southern Kitchen by Edward Lee—a book featured in Words-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.
This is my take on the famous Vietnamese banh-mi sandwich. Traditionally banh-mi is made with pork; this lighter version made with trout is fresh and crunchy. Brown and rainbow trout are the most prevalent varieties I find along the Kentucky-Tennessee waterways, where fly-fishing has a long history. You can make this dish with any trout that’s found near you. When fresh, trout has a clean, nutty flavor and the meat is meltingly tender.
- 1 cup mayonnaise, preferably Duke’s
- 2 Thai chiles, minced
- 4 tsps. lime juice
- 1 tsp. fish sauce
- 1/4 tsp. salt
Whisk all ingredients together in small bowl; cover; reserve in refrigerator.
- 1 Asian pear, cored and julienned
- 1 cup bean sprouts
- 1 cup cilantro sprigs (leaves and tender stems), coarsely chopped
- 1 Tbsp. ginger, grated
- 1 tsp. rice vinegar
- 1 tsp. fish sauce
- salt and freshly ground black pepper
Combine pear, sprouts, cilantro, ginger, vinegar, and fish sauce in medium bowl; season; cover in airtight container; reserve in refrigerator.
- vegetable oil for frying
- 1 cup all-purpose flour
- 1 Tbsp. cornstarch
- 1/2 tsp. kosher salt
- 1 lg. egg white
- 1 cup seltzer
- 4 4-oz. trout fillets
- freshly ground black pepper
- 4 6" pieces French baguette, split open
- 1 head Bibb or Boston lettuce, leaves separated
Heat 1/2" oil to 375°F in large cast-iron skillet over medium-high heat.
Combine flour, cornstarch, and salt in a bowl; whisk in egg white and seltzer until a pancake-like batter forms; season trout fillets; dip 2 fillets into batter, letting excess drip off; fry in oil, turning once or twice, until golden and cooked through, 3 to 4 minutes; drain on a paper towel-lined plate; reserve (keep warm).
To assemble, spread spicy mayo on both sides of the bread; layer on lettuce, trout, and slaw; cover with baguette tops and serve with a bag of your favorite potato chips.
What to drink: Centennial IPA from Founder’s Brewing Company
Excerpted from Smoke & Pickles: Recipes and Stories From A New Southern Kitchen by Edward Lee (Artisan Books). Copyright © 2013.