Tested till perfect Pan-Fried Trout Sandwich
Pan-Fried Trout Sandwich
Photography by Jim Norton

Pan-Fried Trout Sandwich

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Stand: 10 minutes
  • Total time 8 minutes
  • Portion size 4


  • 4 4radishradishes, thinly sliced
  • 1/3 cup 1/3cupthinly sliced red onion
  • 1/2 tsp 1/2tspsalt
  • 4 tsp 4tsplemon juice
  • 1 pinch 1pinchgranulated sugar
  • 1 tbsp 1tbspmayonnaise
  • 4 cups 4cupswatercress
  • 4 4skinless trout fillettrout fillets, (each about 6 oz/175 g)
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspvegetable oil
  • 4 tsp 4tspbutter, softened (optional)
  • 4 4slices sourdough bread or ciabatta bread
  • lemon wedges
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In colander, toss together radishes, onion and half of the salt. Let stand for 10 minutes.

Drain and press out most of the liquid; toss with half of the lemon juice and the sugar. Set aside.

In bowl, whisk mayonnaise with remaining lemon juice; toss with watercress. Set aside.

Sprinkle fish with pepper and remaining salt. In skillet, heat oil over medium-high heat; cook fish, turning once, until fish flakes easily when tested with fork, about 8 minutes.

Butter bread, if desired. Divide watercress mixture over bread; top with trout. Top with radish mixture. Serve with lemon wedges.

Nutritional Information Per serving: about

cal 385 pro 36g total fat 17g sat. fat 4g
carb 20g fibre 2g chol 92mg sodium 521mg
potassium 777mg

% RDI:

calcium 17 iron 11 vit A 28 vit C 37
folate 33
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