Soooooo…….. This is the recipe I shared with my family for Thanksgiving! Not very thanksgiving-y, but everyone loved it. We were trout fishing together for a week, and made this chipotle trout sliders recipe with fresh trout! Yum! It was served along with garlicky green beans, which is a lot more like thanksgiving.
A food processor is required for this recipe. I love my food processor, and I dislike posting recipes that require it. Dichotomy? Yes. But before I had a food processor, recipes like this were impossible for me to make. I would get pulled in with all the delicious photos and start reading a recipe only to feel a strong disappointment, that I couldn’t make the recipe without some masterful and artistic revisions. Sigh.
Well my answer to all your troubles: it’s Christmas season! Ask for a food processor from all your loved ones. It’s worth it! A mini is a cheaper option, but you might have to do tasks in batches. A high-powered blender might work as well, but I have not tried it. So, back to the recipe. It’s spicy and smokey. The tortilla chip crust is ingenious (see my inspiration below) because it adds sweetness and crunch that help balance the heat and add texture to the fish. Enjoy!
- 2-3 cups tortilla chips
- ¼ cup onion
- 2 garlic cloves
- 1 chipotle pepper, canned in adobo sauce
- ¾-1 lb trout
- 1 egg
- ⅓ cup dry bread crumbs
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1-2 TBS fresh parsley, minced
- 3 TBS canola oil
- 8 sweet Italian rolls or slider buns
- Lettuce
- Mayo
- Sriracha, for serving
- Place tortilla chips in food processor and process until fine. Remove and set aside for later. Should make about ¾ cup crumbs.
- Combine onion through chipotle in food processor, process until finely chopped and even. Add trout and pulse a few times until no extra large chunks are left.
- In a bowl combine trout mixture and egg through parsley.
- Place tortilla crumbs on a plate and heat half of the oil in a skillet. Form a ¼-1/3 cup of trout burger into a pattie and dredge in chip crumbs. Place in hot oil and repeat with more trout mixture. Cook until golden brown, then flip and cook until opaque in the center and golden brown on the crust. Repeat with remaining oil and trout.
- Serve sliders on buns with lettuce and mayo. Serve with Sriracha.
Recipe adapted from How Sweat Eats.
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