Crispy Steelhead Trout Tenders


  • New York Steelhead fillets (6 oz. New York Steelhead, filet), skinned and cut into 5 x 2 inch pieces
  • 2 Eggs
  • 1 tsp. Dijon Mustard
  • 1 cup Panko breadcrubs
  • 1 tsp. Lemon zest
  • 1/8 tsp. Salt and Pepper each
  • 1 squeezed Lemon

For sauce:

  • 1/2 cup Whole greek yogurt
  • 1/4 tsp Onion powder
  • 1/8 tsp. Garlic powder
  • 1/2 tsp Chopped chives
  • 1/4 tsp. Chopped parsley
  • 1/8 tsp. Salt and Pepper each

Fish directions:

Combine breadcrumbs, salt, pepper and lemon zest, in a plate. In a separate plate, combine egg and mustard. Dip each tender in the egg mixture and then into the breadcrumb mixture. Set coated tenders aside on a plate. Spray tenders with olive oil cooking spray and place on a parchment lined baking sheet. Bake for 12 minutes at 375F flipping once.

Sauce directions:

Mix well and allow to sit in the fridge for 1 hour for a stronger ranch flavor. Enjoy with tenders!